Mint Pea Salad
Fresh, zingy and joyfully green, this Mint Pea Salad is as light and fresh as it looks. It makes a great side dish for BBQs and summer Pot Luck Parties. Add a few boiled new potatoes and it makes a nutritious & speedy lunch.
Servings: 4 as a side dish
Ingredients
- 200 g/ 7 oz/ 1 ⅓ cup Peas (defrosted if using frozen)
- 2 handfuls Pea shoots or lambs lettice
- 3 Pink radish
- 3 tablespoon Fresh mint (chopped)
- 1 tablespoon Fresh dill (chopped) optional
- 75 g/ 3 oz/ ¾ cup Feta (or goats cheese)
For the Dressing
- 2 tablespoon Olive Oil
- 2 teaspoon Lemon juice
- 2 teaspoon Lemon zest
- Seasoning to taste
Instructions
- If using frozen peas ensure they are fully defrosted and drained of water
- If using fresh peas blanche in boiling water for 2 minutes, drain and refresh in cold water. Drain again
- Top & tail the radish then slice into rounds as thinly as possible
- Put the peas, salad leaves, radish and herbs into a large serving bowl. Use your hands to gently toss the ingredients together
- Put the oil, lemon juice and zest into a small jug or bowl and season lightly with salt & pepper - go steady on the salt since feta is quite a salty cheese
- When ready to serve, whisk the dressing ingredients together and pour over the salad. Again, use your hands to toss the ingredients together
- Crumble the cheese over the salad and grind a little black pepper over it. Serve immediately