Pea, Mint & Feta Salad

Prep time: 15 mins | Serves: 4

Ingredients: ‍ ‍

• 400g peas (fresh or frozen)

• 100g salad leaves

• 100g feta cheese, crumbled

• 15g fresh mint, finely chopped

• 80g red onion, finely sliced

• 150g cucumber, diced

For the Dressing:

• 30g extra virgin olive oil

• 20g lemon juice

• 10g honey

• 5g Dijon mustard

• 4g sea salt

• 1g freshly ground black pepper

Method:

1. Bring a saucepan of salted water to the boil. Add the peas and cook for 2–3 minutes until just tender but still bright green.

2. Drain immediately and refresh under cold water or place into ice water to stop the cooking. Drain well and pat dry.

3. In a large bowl, combine the cooled peas, crumbled feta, mint, red onion, salad leaves and cucumber.

4. In a separate small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, sea salt and black pepper until smooth and emulsified.

5. Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.

6. Allow to sit for 5 minutes before serving so the flavours can come together.

7. Serve chilled or at room temperature.

8. Taste and adjust seasoning if needed — a little more lemon for freshness or extra feta for saltiness.

Storage:

Store in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh for maximum colour and texture.