03 Apr pea + feta salad
This week’s pea platter makes a great accompaniment to a lamb salad but also holds its own on a lunch table. If you can find fresh peas, even better.
pea + feta salad
100g frozen or fresh peas
Large handful fresh mint, finely chopped
For the dressing
3 tablespoons of olive oil
1 tablespoon of runny honey
Juice of half a lemon
- Cook the frozen peas in boiling water for 3 minutes. Drain and place the peas in iced water, so that they retain their bright green colour.
- Transfer the peas to a platter. Crumble the feta over the peas. Scatter with the freshly chopped mint.
- Meanwhile, make the dressing by mixing together the olive oil, honey and lemon juice. Add a pinch of salt and pepper to the dressing before drizzling over the peas. Serve with some crusty bread or as part of a springtime supper.
This recipe was first published in The Irish Independent on April 3rd