Spring Vegetable and Feta Salad
Spring Vegetable and Feta Salad (serves 2-3)
1 lemon (zest and juice)
Pinch of chilli flakes
4 tbsp olive oil
115g peas (fresh or frozen)
115g broad beans (fresh or frozen)
20 mint leaves, shredded
2 spring onions, finely sliced
115g good quality feta, crumbled
Ground black pepper
- Small and fresh peas and broad beans don't need to be cooked. If large or frozen, cook them in salted boiling water or steam them for 3 minutes. Drain and refresh under cold water. Then drain again.
- Mix the peas and beans with the mint, spring onions, lemon zest, and chilli flakes. Toss to combine, then add the olive oil and lemon juice.
- Season and arrange in a bowl.
- Finely crumble the feta over the salad and serve.