three-way pea salad with feta and lemon
I posted this pea salad with feta and lemon on Instagram and Facebook a few weeks ago and everyone went crazy for it. So I wanted to immortalise it here, given that we all get memory like goldfish on social media.
This recipe is a great one for packed lunches as it hangs around well. I love it alongside roast chicken, grilled salmon or steak. It is also pretty delish stuffed inside flatbread.
Sugar snap peas are also known as snap peas. They are one of those vegetables I felt I’d grown out of – I put them in the mental box of slightly pointless veg, alongside mange tout (snow peas) and baby corn. But because I wanted a pea-packed salad, in this case, I busted them out and used them raw. Aside from the health benefits of eating them raw, they have a fantastic crunch and freshness that works beautifully with the frozen peas I used.
Frozen peas are one of my kitchen essentials. They are picked and frozen at peak freshness so they keep their nutrients and sweetness unlike ‘fresh’ peas.
The recipe below makes enough for 4 people as a side or two people as a main. Don’t stress about precision of quantities, just follow the rough proportions below. Please remember it is ALL about the lemon so be generous.
Crumble around 200g sheep’s milk feta or goats cheese in a large shallow bowl. Add the zest (I use my Microplane zester) and juice of 2 lemons and a couple of cups of defrosted (but not cooked) frozen peas.
Thinly slice a couple of handfuls of raw sugar snap peas (see photo) and add them to the bowl. Drizzle over some good olive oil and plenty of salt and pepper and toss with a bag of pea shoots or watercress. It hangs around really well but leave the pea shoots out (or leave them on the side of the bowl) until just before serving as they may wilt. Some basil or mint and toasted pumpkin seeds would be lovely too.
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