Mixed Pea, Mint and Feta Salad
200g sugar snap peas, topped
200g small snow peas, topped
100g pea shoots
2 cups mint leaves
200g marinated Persian feta, drained
1 garlic clove, crushed with salt
2 tbs lemon juice
1 tsp honey
100ml extra virgin olive oil
1 tbs dried mint
1. For the dressing, combine the crushed garlic, lemon juice and honey. Slowly whisk in the extra virgin olive oil. Stir in the mint and season with black pepper.
2. In a large pan of boiling salted water, cook fresh peas for 5-6 minutes (3 minutes if frozen), adding the sugar snap and snow peas for the final 2 minutes. Drain and refresh under cold water. Cool completely.
3. Place the vegetables in a large bowl with the pea shoots, feta, mint and dressing and toss gently to combine.