Name: Mixed pea salad with mint dressing
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: Mixed pea salad; 1 cup (150g) shelled fresh peas; 250 gram sugar snap peas, trimmed; 250 gram snow peas, trimmed; 50 gram snow pea sprouts; 100 gram feta cheese, crumbled; 2 tablespoon toasted pine nuts; 1/4 cup firmly packed fresh mint leaves; Mint dressing; 1 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoon coarsely chopped fresh mint; 1 teaspoon caster sugar; salt and pepper

Mixed pea salad with mint dressing

A true pea lover, and yes they do exist, might assert that peas straight from the pod cannot be bettered, but this fresh and herby mixed pea salad with mint dressing certainly does its best.

Serves 8

Cook

30M

Ingredients

Mixed pea salad

1 cup (150g) shelled fresh peas

250 gram sugar snap peas, trimmed

250 gram snow peas, trimmed

50 gram snow pea sprouts

100 gram feta cheese, crumbled

2 tablespoon toasted pine nuts

1/4 cup firmly packed fresh mint leaves

Mint dressing

1 teaspoon finely grated lemon rind

2 tablespoon lemon juice

1/4 cup (60ml) extra virgin olive oil

2 tablespoon coarsely chopped fresh mint

1 teaspoon caster sugar

salt and pepper

Method

1.For the mint dressing, combine lemon rind, juice, oil, mint, sugar and salt and pepper to taste in a screw-top jar; shake well.

2.Bring a large pan of water to the boil; add shelled peas. Boil, uncovered, for 1 minute. Add sugar snap peas, boil a further 1 minute. Add snow peas, boil for a further 20 seconds or until the snow peas change colour. Drain.

3.Place all the peas into a large bowl of iced water until cold; drain well.

4.Gently toss drained peas with snow pea sprouts in a large serving bowl; top with the feta, pine nuts and mint leaves.

5.Drizzle mint dressing over the salad just before serving.

You will need about 400g fresh peas in the pod for this recipe. The salad and dressing can be prepared two hours ahead; refrigerate separately. Place peas in freezer bag, adjusting until they are 2-3 deep when the bag is laid flat; twist opening to close. Cook on high for 1-1½ minutes or until bright green and tender crisp. Repeat for sugar snap peas (about 1-2 minutes) and for snow peas (about 1-1½) minutes.
Note

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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