How to make a Peas & Feta Salad.
Ingredients: Serves 4
80ml (⅓ cup) extra virgin olive oil
1 cup (handful) loosely packed mint leaves (or chervil, or dill)
1 cup (handful) loosely packed flat-leaf parsley leaves
finely grated zest of half a lime
2 tablespoons lime juice
400g shelling peas
150g snow peas
150g sugar snaps
8 baby radishes, halved and tops trimmed
light green section of spring garlic stem, finely sliced
To make the dressing, place the oil, herb leaves, pinch of sea salt and grinding of pepper, lime zest and juice into a food processor. Pulse until herbs are coarsely chopped and a thick dressing forms. Set aside.
Pod the shelling peas. There’ll be about 100-120g. Chop roughly and place in a medium bowl. Finely slice the snow peas lengthways and add to the bowl. Peel the tough outer string along length of sugar snaps, discarding with the stem. Split the sugar snaps open into halves and add to the bowl. Crumble the feta over the pea mixture.
When ready to serve, spoon over half the dressing and gently toss to combine. Transfer to a plate with the radishes and scatter over the sliced green garlic, to serve. Enjoy…