Mixed pea, mint and feta salad
Quick-cook fresh peas, sugar snaps, and snow peas in salty boiling water, then chill for a crisp, vibrant side dish.
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Cooking tools:
- Pot
- Stove
- Colander
Ingredients
- 200 grams peas (fresh or frozen)
- 200 grams sugar snap peas (topped)
- 200 grams snow peas (topped)
- 1/2 cup fresh mint (roughly chopped)
- 200 grams feta cheese (I prefer Danish but any feta is fine so long as it is full fat)
- 1 clove garlic (crushed/minced)
- 2 tbsp lemon juice, fresh
- 1 tsp raw honey (you can use normal honey too or you can omit this ingredient entirely)
- 100 ml olive oil (extra virgin and cold pressed if possible)
- 1 tsp rock salt (to taste)
- 1/2 tsp black pepper
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