Feta and mint salad

Serves 4

If you can get fresh peas in their pod and a decent crumbly feta cheese, then this is great for lunch served with hearty chunks of brown bread.

1 x 200g packet of feta cheese
100-150g (about one bag) tasty leaves like watercress, lamb’s lettuce, rocket or a mixture
100g fresh peas, shelled (if they are quite big peas, then boil for a couple of minutes and drain)
1 courgette, cut into batons or sliced thinly using a vegetable peeler
4 tbs olive oil
1 tbs lemon juice
1/2 clove of garlic, crushed with salt using a knife
A couple of sprigs worth of fresh mint leaves, sliced finely
Salt and pepper


Chopping board
Large bowl
Sharp knife
Vegetable peeler (optional)
Pan and stove (optional)


Make the dressing in the bowl with the garlic, oil, lemon juice, salt and pepper. Whisk it in the bowl until it emulsifies, then season and taste. Add the leaves courgettes and mint, then toss the salad. Crumble the feta on top and the peas last as otherwise they will sink to the bottom of the bowl.

Leave a Reply

Your email address will not be published. Required fields are marked *