Mixed pea, mint & feta salad
Serves 6·Added 5 May 2026 by Tom Melhuish
SideVegetarianSpringSummer
Ingredients
| 200 | g | podded fresh peas or frozen peas |
| 200 | g | sugar snap peas |
| 200 | g | small snow peas |
| 100 | g | pea shoots |
| 2 | cups | mint leaves |
| 200 | g | marinated Persian feta(drained) |
| 1 | garlic clove(crushed with salt) | |
| 2 | tbs | lemon juice |
| 1 | tsp | honey |
| 100 | ml | extra virgin olive oil |
| 1 | tbs | dried mint |
Method
1.For the dressing, combine the crushed garlic, lemon juice and honey. Slowly whisk in the extra virgin olive oil. Stir in the mint and season with black pepper.
2.In a large pan of boiling salted water, cook fresh peas for 5-6 minutes (3 minutes if frozen), adding the sugar snap and snow peas for the final 2 minutes. Drain and refresh under cold water. Cool completely.
3.Place the vegetables in a large bowl with the pea shoots, feta, mint and dressing and toss gently to combine.
Recipe Notes
AI · may be inaccurate
Origin
Recipe by Valli Little, sourced from delicious. September 2007, Page 71
Substitutions
- Persian feta → other marinated feta (availability)
Tips
- Persian feta is from delis, or use other marinated feta. Pea shoots are available from greengrocers.
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