Here’s a lovely recipe to use up some of the fresh produce that you might be harvesting at the moment: peas, mint, cucumber, garlic and salad leaves.

We’ve had our best ever harvest of peas this year and my Pea, Mint and Feta Salad is a great way to showcase them. Cooked quickly and tossed with mint before coating in a zingy lemony dressing, the peas are the star of the show in this recipe.

Perfect for a light lunch, preferably eaten outside in the sunshine! 😎

PEA, MINT AND FETA SALAD
Serves: 1 as a light meal or 2 as a side dish   Cooking/Prep time: 15 mins

2 handfuls of salad leaves
1 small handful of mint
60g fresh peas, shelled
60g of cucumber
60g feta cheese

Dressing:

2 tbsp extra virgin olive oil
1 tbsp lemon juice
1/2 teaspoon wholegrain mustard
1 small garlic clove, chopped
Salt & pepper

Method

Bring a small pan of unsalted water to the boil and cook the peas for 2 mins. Drain and rinse under cold water.

Make the dressing by mixing together the olive oil, lemon juice, mustard and chopped garlic. Season with salt and pepper.

Tip the cooled peas into a bowl. Chop the mint finely and sprinkle over the peas. Slice the cucumber chunkily before cutting the rounds into quarters. Add the cucumber to the peas and mint, pouring over the dressing. Stir thoroughly and leave to marinade for at least 2-3 mins.

Arrange the salad leaves on a plate. Tip the peas, mint, cucumber and dressing onto the leaves.

Crumble over the feta cheese and serve with a sprig of fresh mint.

(Click here for a print-friendly version.)