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
- 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
- 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.