Name: Fresh pea, mint and feta salad
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 4
Ingredients: 2 cup (320g) peas, freshly shelled; 120 gram baby spinach leaves, washed; 125 gram feta cheese, crumbled; 1/4 cup mint leaves, finely shredded; extra virgin olive oil, to serve; lemon juice, to serve; cracked pepper, to serve

Fresh pea, mint and feta salad

The perfect accompaniment to any main meal.

Serves 4

Prep

10M

Cook

Total

11M

Ingredients

2 cup (320g) peas, freshly shelled

120 gram baby spinach leaves, washed

125 gram feta cheese, crumbled

1/4 cup mint leaves, finely shredded

extra virgin olive oil, to serve

lemon juice, to serve

cracked pepper, to serve

Method

Fresh pea, mint and fetta salad

1.Cook the peas in a pot of boiling water for 1 minute. Drain then plunge immediately into a large bowl of icy water.

2.Arrange spinach leaves on a large platter, scatter peas over the top, then crumble feta over the peas.

3.Sprinkle with shredded mint and dress to taste with extra virgin olive oil, lemon juice and freshly cracked black pepper.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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