Green Pea Salad with Feta and Mint Recipe
This French-inspired salad with green peas, feta cheese and fresh mint is light, crunchy and very spring-like in flavour. Similar salads appear in France at the start of the season when young peas arrive at the markets – they’re often served as a starter alongside grilled dishes. It’s a great way to turn frozen peas into something more exciting than just a side on the plate.
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Servings
4
Ingredients
- green peas frozen or fresh, shelled - 400 g
- feta cheese crumbled - 120 g
- shallot small - 1 piece
- mint fresh leaves, finely chopped - 2 tablespoons
- flat-leaf parsley chopped - 1 tablespoon
- lemon you’ll need the juice and some zest - 0.5 pieces
- olive oil good quality - 3 tablespoons
- honey runny - 1 teaspoon
- Dijon mustard - 0.5 teaspoons
- salt for cooking the peas and seasoning the dressing
- black pepper freshly ground, to taste
Main Ingredient:
green peas
Preparation
- If using frozen peas, do not defrost them beforehand. Bring a pot of water with 1 teaspoon of salt to the boil.
- Add the peas to the boiling water and cook for 2–3 minutes, until they are bright green and just tender but still firm. Drain and immediately rinse with cold water to stop the cooking and preserve the colour.
- Peel the shallot and chop it very finely. Chop the mint and parsley.
- From half a lemon, grate a little zest (only the yellow part), then squeeze out the juice.
- In a small bowl, mix the olive oil, lemon juice, honey, mustard, a pinch of salt and pepper. Whisk until the dressing is smooth and slightly thickened.
- Put the drained peas into a large bowl, add the shallot, mint, parsley and grated lemon zest.
- Pour the dressing over everything and gently toss so the peas are evenly coated.
- Finally, add the crumbled feta and mix very carefully so the cheese doesn’t break up completely. Taste and, if needed, season with a little more salt (remember that feta is salty) and pepper.
- Serve straight away or after a short chill in the fridge to let the flavours meld.
Storage
In fridge:
2 days
Freezing:
No
The salad keeps in the fridge for up to 1 day; the herbs will darken slightly but the flavour remains fresh. Store it in an airtight container and stir gently before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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