Serves 6 | Time 20 minutes

Ingredients⁠

Salad

• Fresh or frozen peas x 200 g

• Sugar snap peas x 200 g

• Fresh mint leaves x 200 g, roughly torn

• Rocket x 2 cups

• Feta x 200 g (I use Persian marinated feta)

• Salt and pepper to taste

Dressing

•  Lemon x 1 (1 tbsp lemon zest and 2 tbsp of lemon juice)

• Dijon mustard x ½ tbsp

• Olive oil x 100 ml

• Salt and pepper to taste

• Fresh oregano x 1 handful (if available)

⁠Method⁠

1. Bring a large pot of water to the boil with a pinch of salt, then place the peas in the pot and cook for 5 minutes, after 3 minutes add the sugar snap peas.

2. Drain peas immediately and rinse under cold water, then set aside in a large bowl to cool.

3. Meanwhile make the vinaigrette. Combine lemon zest, Dijon mustard and lemon juice in a small bowl by whisking, then gradually add 1 tbsp of oil at a time, whisking continuously, until emulsified and has a creamy texture.

4. Add the rocket, mint leaves and feta to the bowl of peas and toss to mix.

5. To serve, arrange salad on a large serving platter, top with oregano and drizzle the dressing over.

Note: if using frozen peas, bring pot to boil and add frozen peas and cook for 3 minutes instead, then add the sugar snap peas after 1 minute.

Hint: this is a great spring salad that pairs wonderfully with lamb.

Nutrition Per Serve: 505 calories, protein 17.5 g, carbohydrates 13.4g, fat 39.7 g