Pea and Feta salad

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

Main courses
A seasonal pea and Feta salad recipe from the National Trust cookbook
  • Preparation time 15 minutes  (prep. time)
  • Serves 4

Ingredients

  • 100ml (4floz) cold pressed rapeseed oil
  • 35g (1½oz) fresh finely chopped mint
  • 30ml (2tbsp) white wine vinegar (sulphur dioxide)
  • 2tsp caster sugar
  • 125g (5oz) mange tout
  • 200g (8oz) peas
  • 200g (8oz) endamame beans (soya)
  • 150g (6oz) carrot
  • 120g (5oz) radish
  • 150g (6oz) fresh pea shoots
  • 90g (4oz) cashew nuts (nuts)
  • 150g (6oz) Feta cheese, crumbled (milk)
  • salt and ground white pepper 

Method

For the dressing

  1. 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

For the salad

  1. 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
  2. Thinly slice the radishes and carrots and place into a bowl along with the remaining finely chopped mint
  3. Roughly chop the pea shoots and combine with the carrot and radish mix, then add the mange tout, peas and edamame beans
  4. Toast the cashew nuts in a dry frying pan taking care not to burn them; then, when cool, roughly chop them
  5. Lightly dress the ingredients and mix together until evenly combined
  6. Place the salad mix in a bowl; crumble over the Feta cheese and cashew nuts
  7. Finish with an extra drizzle of the dressing and serve

Please check the packaging of the products used for all allergen information.