I love peas, straight from the pod. I rarely cook with them as I tend to eat them straight out of the pods like sweets! When I was a child, my dad grew them on his vegetable plot and it was standing family joke that they would never appear in our meals as they got eaten as soon as they were picked!
For the first time, I have been growing my own and I’m particularly chuffed with them, they are just so sweet and tasty. I managed not to scoff them all, in order to use some in this salad, which brings together the local seasonal ingredients with the Mediterranean ingredients of olive oil and Feta.
I simply adore Feta, with it’s crumbly texture and salty taste. It is delicious. I try to tell myself that it is a good food as it is an excellent source of protein and calcium but be warned- it is very high in fat, salt and calories (all the best things seem to be) so enjoy it as an occasional treat.
- 3 courgettes
- 1 small tin of butterbeans
- 150g podded peas
- 150 g broadbeans (skin removed)
- 8-10 mint leaves
- 150g feta cheese
- 2 tbsps olive oil
- 2 tbsps balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp runny honey
- Thinly slice the courgettes and place in a bowl
- Add the butterbeans, broadbeans and peas
- Tear the mint leaves into small pieces and scatter over
- Crumble the feta into the bowl
- In a small jar, mix together the oil, vinegar, mustard and honey
- Pour over the other ingredients and mix well
- Serve and enjoy!
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