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Pea and feta salad

A lovely light salad for the new season, fresh with peas and cleansing mint seasoned with salty feta cheese.

  • 15 minutes prep. time
  • Serves 4
  • Salads & light bites, Vegetarian & vegan
Pea and feta salad
Fresh and crunchy pea and feta salad | © National Trust images/William Shaw


  • 100ml cold-pressed rapeseed oil
  • 35g fresh finely chopped mint
  • 30ml white wine vinegar 
  • 2 tsp caster sugar
  • 125g mangetout
  • 200g peas
  • 200g edamame beans 
  • 150g carrot
  • 120g radish
  • 150g fresh pea shoots
  • 90g cashew nuts 
  • 150g feta cheese, crumbled 
  • Salt and ground white pepper 


Step 1

For the dressing

Place the oil, white wine vinegar, caster sugar, half the mint and a little salt and pepper to taste, in a pan. Put on a medium hob and heat gently until just simmering, remove straight away and leave to cool.

Step 2

For the salad

Lightly cook the mangetout, peas and edamame beans until al dente (in a steamer or boiling salted water). Remove and rinse in ice cold water before draining.

Step 3

Thinly slice the radishes and carrots and place in a bowl along with the remaining finely chopped mint.

Step 4

Roughly chop the pea shoots and combine with the carrot and radish mix, then add the mangetout, peas and edamame beans.

Step 5

Toast the cashew nuts in a dry frying pan taking care not to burn them. Once cooled, roughly chop them.

Step 6

Lightly dress the ingredients and mix together until evenly combined.

Step 7

Place the salad mix in a bowl, then crumble over the feta cheese and cashew nuts.

Step 8

Finish with an extra drizzle of the dressing and serve.

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