Green Pea & Feta Salad Recipe
This healthy pea and feta salad recipe makes a great main meal for a light lunch or it also works as a tasty side dish.
Save
Print
Pin
Equipment
- 1 saucepan
- 1 sharp knife
- 1 large bowl
- 1 colander
Servings 4 people
Ingredients
- 500 grams fresh garden peas (approximately 250 grams when podded)
- 200 grams feta cheese (cut into bite-sized cubes)
- 2 little gem lettuce (leaves separated & washed)
- 3 tablespoons pickled beetroot (chopped into chunks)
- 1 medium carrot (washed & grated)
- 1 handful cashew nuts (approximately 30 grams)
- 2 tablespoons fresh mint leaves (washed & roughly chopped or torn)
- 2 tablespoons fresh coriander leaves (washed & roughly chopped or torn)
For The Salad Dressing
- 3 tablespoons olive oil (good quality)
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon pomegranate molasses
- 1 teaspoon dried mint
- ½ teaspoon salt (to season)
- ½ teaspoon freshly ground black pepper (to season)
Instructions
- If you are using fresh garden peas, first of all pod them into a bowl.
- Now add them to your saucepan, turn the heat to high and pour boiling water over them.
- Cook your peas for no more than 5 minutes before draining in a colander and plunging them into cold water so that they don't continue to cook.
- Meanwhile, arrange your little gem lettuce leaves over the bottom of a large serving bowl.
- Cut your feta cheese into small cubes and sprinkle them over the top of the lettuce.
- Now sprinkle your cold fresh peas around the lettuce and cheese chunks.
- Arrange your beetroot around the bowl so that you have an even spread of colour.
- Now sprinkle your grated carrot and chopped fresh herbs, followed by the cashew nuts.
- When you are ready to serve, mix your salad dressing ingredients thoroughly and pour all over the salad.
Notes
- The Turkish version of feta cheese is beyaz peynir (white cheese). We use a low fat white cheese because it is firmer than the softer full fat varieties. Feel free to use low fat feta cheese if you prefer it to full fat.
- This is a great spring salad that will also be great with other peas that are also in season such as snow peas. Young broad beans will also work.
- If you don't like cooked beetroot, thinly sliced fresh radishes also work really well.
- Do a taste test for your salad dressing before you drizzle it over your salad. We usually like to add extra pomegranate molasses.
- Please note that nutritional values are meant as a rough guide only and will be dependent on ingredients you use. The calculations are based on the use of full fat feta cheese.
Nutrition
Serving: 1Calories: 340kcalCarbohydrates: 19gProtein: 12gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 45mgSodium: 886mgPotassium: 345mgFiber: 5gSugar: 7gVitamin A: 3412IUVitamin C: 29mgCalcium: 282mgIron: 2mg
Tried this recipe?Please consider Leaving a Review!
