Pea Feta And Mint Salad Food

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PEA, FETA AND MINT SALAD



Pea, Feta and Mint Salad image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 12

7 ounces fresh shelled peas
Water, as needed
3 tablespoons olive oil
1 onion, finely diced
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
Sea salt and freshly cracked black pepper
1 1/4 ounces shelled pistachio nuts, coarsely chopped
1 large handful fresh mint leaves
1 3/4 ounces snow pea leaves or baby English spinach
2 3/4 ounces Feta cheese, crumbled

Steps:

  • In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.
  • In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
  • Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
  • In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.

NIGELLA LAWSON PEA, MINT AND AVOCADO SALAD



Nigella Lawson Pea, Mint and Avocado Salad image

Make and share this Nigella Lawson Pea, Mint and Avocado Salad recipe from Food.com.

Provided by Kylie24

Categories     Turkey Breasts

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

9 tablespoons extra virgin olive oil
1 1/2 tablespoons white wine vinegar
1 pinch caster sugar
1 bunch mint
1 1/2 kg peas, in pod (approx. 500g podded weight)
assorted salad leaves
2 heads chicory lettuce
3 ripe avocados

Steps:

  • First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint.
  • Stir well so all is amalgamated.
  • Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
  • Taste after 2 minutes and then keep tasting.
  • Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
  • Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices.
  • You may need to drizzle a bit more oil after tossing.
  • serve this on a big plate.
  • Sprinkle with more mint.

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