The Spring 2010 Inspired magazine [1] has arrived! I am always excited to get my hands on a copy of the latest issue as soon as it hits the stores! If you knew how much hard work from all the contributors went into each edition, you wouldn’t dare spill a drop of sauce on it. However, please get it sticky and stained. There are so many great entertaining and everyday recipes inside, that your Inspired should live in the kitchen!
I really enjoyed working on the Sweet Citrus [2], 3 Ways with Peanut Butter [3] and the Greek Chic [4] recipes. The flavours of Greece are perfect for Spring; the bright, sharp and bold flavours will definitely wake up our taste buds and help shake off any lingering chills of winter.
This recipe for Pea Salad with Mint and Feta didn’t make the magazine, but I enjoyed it so much that I kept it to post and share with you. I love the sharp kick from the feta cheese and the light simple dressing of really good olive oil and fresh lemon juice - I think both compliment the peas nicely. Peas and beans when fresh and in season are so sweet and crisp, so for this recipe you don’t have to choose one type of pea over the other. There is nothing wrong using both, you could even add green beans or asparagus while your at it.
Pea Salad with Mint and Feta
Makes 4 cups
Prep time: 5 minutes
Total time: 30 minutes
1 ½ lbs (681 g) fresh snow or sugar snap peas
2 tbsp (30 mL) Compliments Extra Virgin Olive Oil [5]
1 tsp (5 mL) fresh lemon juice
1 cup (250 mL) crumbled feta cheese
2 tbsp (30 mL) finely chopped Compliments Fresh Mint [6]
sea salt and fresh ground black pepper
- Bring a large salted pot of water to a rolling boil. Slice the peas on a bias and blanch them in the salted water for 1-2 minutes depending on thickness. Quickly remove them form the water and shock them in an ice bath until cool. Drain well and let dry on a kitchen towel while you prepare the rest of the ingredients.
- In a large bowl whisk together the oil and lemon juice. Add the peas, cheese and mint. Season lightly with salt and perhaps a little more aggressively with the pepper, gently mix well until evenly blended. Serve immediately. TIP – Serve this salad freshly made at room temperature.
Happy Cooking!
Chef Ryan Skelton
Nutritional Analysis per Serving:
Energy: 220 kcal
Protein: 9 g
Fat: 13 g
Saturated Fat: 6 g
Cholesterol: 30 g
Carbohydrates: 16 g
Fibre: 4 g
Sodium: 460 g
Potassium: 27 g