Pea, Mint and Feta Salad

clock 10 minutes + 4 minutes bowl Serves 4


  • 2 cups frozen peas
  • 120g baby spinach leaves, washed
  • 125g feta cheese
  • 1/4 cup mint leaves, finely chopped
  • To serve:
  • Extra virgin olive oil
  • Lemon juice
  • Freshly ground black pepper
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  • 1. Cook the peas in a pot of boiling water for 4 minutes. Drain then plunge immediately into a large bowl of icy water. Once cooled, drain again.

  • 2. Arrange spinach leaves on a large platter, scatter peas over the top, then crumble feta over the peas.

  • 3. Sprinkle with shredded mint and dress to taste with olive oil, lemon juice and pepper.

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