Salad with Peas, Dill & Feta

Yes, we are a little addicted to fresh peas, but it’s the season and we can’t resist them! If you can’t get hold of fresh peas: this salad is also tasty with frozen peas. Serve this salad for lunch or as a starter, or for dinner as a side with meat or fish.

Starter or side dish, serves 4
Action Time: 15 minutes

1 onion, finely chopped
1 tbsp red wine vinegar
2 tbsp olive oil
1/2 cucumber
9 oz/250 g (fresh shelled or defrosted) peas
2.5 oz/75 g feta cheese
1 large handful of dill, chopped

1. Put the onion in a large bowl, add the red wine vinegar, olive oil, and some salt; set aside.

2. Dice the cucumber, to about the size of a pea. Cook the peas in lightly salted water for a couple of minutes until the peas are just tender, check regularly. Drain in a sieve and run under cold water. Drain again. Add both the cucumber and the peas to the onion and toss.

3. Transfer the peas to a serving platter, crumble the feta cheese over, and add the dill. Season to taste with freshly ground pepper and some salt.


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