pea mint and feta salad

I’m a pea-a-holic and nothing thrills me more than peas in a recipe, so I made this salad as a homage to the pea, which incidentally,  is one of the highest fibre vegetables.
I eat this on home made bruschetta but if you do eat meat, it’s excellent with Lamb chops or roast chicken.

Serves 4 as a side dish.

1 cup of frozen petit pois, thawed overnight in fridge (by the way, they don’t need cooking)
1 small bunch of fresh mint finely chopped
1 shredded cos lettuce
Juice and zest of a lemon
2 teaspoons maple syrup
50 ml of olive oil
1 clove of crushed garlic
½ block of crumbled feta cheese


Make the dressing by mixing the lemon juice, garlic, maple syrup, olive oil and garlic in a big bowl and season with salt and pepper and mix thoroughly.
Next, mix in the peas, mint, lemon zest and crumbled feta and gently stir everything through.
To serve, put the shredded lettuce or the lettuce halves on a plate, then tip the feta and peas over the top and serve. You can sprinkle more finely chopped mint over the top if you want to.


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