Pea, Mint & Feta Salad
This colourful little number practically hums early summer vibes — crisp, fresh, and a bit too pleased with itself.
Fresh mint would be lovely here, sure, but dried mint works a treat. Give it a few minutes in the dressing and it softens right up, getting cosy with the lemon and olive oil before the rest of the gang shows up.
ingredients
- handful of sugar snap peas
- handful of snow peas
- handful of cherry tomatoes, halved
- 1 tsp salt
- 100 g feta
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp dried mint
Trim the ends off your peas and tug away any strings pretending to be helpful.
Sprinkle the tomatoes with a bit of salt and let them sit; they’ll get juicy and smug while you sort everything else out.
Blanch the peas for just a moment, then drop them into iced water so they stay perky and bright. Dry them off properly; soggy peas make for a sad salad.
Whisk together the olive oil, lemon juice, dried mint, and the rest of the salt in a bowl. Toss in the peas and tomatoes (along with that glorious tomato juice) and give it all a gentle mix.
Crumble the feta over the top, add a pinch more dried mint, and call it a day.This salad is best eaten while it’s still cool and snappy, ideally outdoors with something cold in your glass.