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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

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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