Dorothy Porker

Pea, Mint, Feta and New Potato Salad

I don’t really think salad’s are recipes so we’ll keep it short.

This pea, mint, feta and new potato salad is from Donna Hay‘s Fast, Fresh and Simple. It’s a great staple cookbook for people who love one paragraph recipes and don’t like to spend hours in the kitchen.

This salad ignited a love for fresh peas in me, though frozen ones will do as well.

Pea, Mint, Feta and New Potato Salad

This recipe from Donna Hay is indeed fresh, fast and simple and is a great showcase for fresh peas and new potatoes.
Prep Time10 mins
Cook Time25 mins
Course: Dinner, Lunch, Salad
Cuisine: British
Keyword: mint, new potatoes, peas, salad
Servings: 2

Ingredients

  • a handful of new potatoes scrubbed clean and halved
  • 1 tbsp olive oil
  • 1 c peas frozen or fresh
  • 1 bunch mint
  • 1 c feta
  • 2 soft boiled eggs optional
  • 3 slices prosciutto or other cured meat, optional
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp mustard of choice

Instructions

  • Coat the new potatoes in olive oil, season and bake them in a hot oven at 175C/ 350F for about 25 minutes until golden.
  • Blanch frozen peas for 1-2 minutes, blanch fresh peas for 8-10 minutes. Be sure to test for doneness as they cook.
  • Mix together the olive oil, vinegar and mustard with some seasoning to make a basic vinaigrette.
  • Crumble the feta or cut it into cubes or blocks.
  • Now you can plate. I like to start with a good chuck of the peas before dividing the new potatoes and feta over the plate, sprinkling it with some torn mint leaves before finishing it off with the vinaigrette.
  • Donna adds prosciutto, which is nice, but not a must have in my opinion, a soft boiled egg also compliments the dish nicely. Or you know, neither. Have at it.

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor salade van doperwtjes, munt, feta en krieltjes.

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