Spring pea and mint salad
I love the pea, mint and feta salad. It sings out spring and if I have some radishes coming up in the garden, I slice them finely and add them in for a spike of colour.
Ingredients
Salad
200g podded fresh peas or frozen peas
200g sugar snap peas, topped
200g small snow peas, topped
100g pea shoots (available from your greengrocer
2 cups mint leaves
200g marinated Persian feta
Salt, to season
Dressing
1 garlic clove, crushed with salt
2 tbsp lemon juice
1 tsp honey
100ml extra virgin olive oil
1 tbsp dried mint
Salt and freshly ground black pepper
Method
For the dressing, Combine the crushed garlic, lemon juice and honey. Slowly whisk in the extra virgin olive oil. Stir in the mint and season with salt and a few good grounds of black pepper.
In a large pan of boiling salted water, cook fresh peas for 5-6 minutes (3 minutes if frozen), adding the sugar snap and snow peas for the final 2 minutes.
Drain and refresh under cold water. Cool completely.
Place the vegetables in a large bowl with the pea shoots, mint and dressing and toss gently to combine.
Top with the feta and serve immediately