A real crowd peas-er. So tasty and delicious, it'll win over those weirdos who think that they don't like peas. Seriously, those people exist. As with any vegetable dish, they key is fresh, in-season produce - preferably naturally grown. Oh, and ditch the tasteless grocery store feta for something higher quality, like Lewa Farm's delicious goat feta.
Ingredients (Side dish for 2-3):
1 pint shelling peas
1 spring onion (or garlic scapes, or garlic chive)
1 small bunch of fresh mint or lemon balm leaves
1/4 cup feta cheese
1 tablespoon of olive oil
1/3 lime or 1/4 lemon
Salt & pepper
Method:
Shell the peas
Pluck the herb leaves, and tear larger leaves into small pieces
Rough chop the onion
Drizzle with the oil, and juice the lime on top
Toss lightly to coat
Crumble the cheese on top
Variations:
You can thinly slice zucchini (or shave it with a mandolin) to line the plate as a base layer - be sure to salt the slices lightly
Some like to blanch the peas for 30 seconds in boiling water, chill them immediately in an ice bath, then drain & dry beforehand for brighter green colour