Part of Kibble Education and Care Centre

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.
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