• Mike

Peas & Feta Salad

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

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