If you're taking this salad to a picnic or
barbecue, transport the greens and the dressing separately to avoid
a soggy salad, then toss them together just before serving for
150 gmsugarsnap peas, trimmed150 gmgreen beans, trimmed and coarsely chopped150 gm(1¼ cups) frozen peas2Lebanese cucumbers, coarsely chopped1baby cos lettuce, coarsely choppedFeta dressing100 mlextra-virgin olive oilJuice of 1 lemon, or to taste1 tbspsherry vinegar1garlic clove, finely grated100 gmfeta, crumbled
For feta dressing, shake oil, lemon, vinegar and garlic in a screwtop jar to combine, season to taste, add feta and refrigerate until needed.
Blanch sugarsnap peas and beans until bright green and just tender, adding the frozen peas in the last minute of cooking (1-2 minutes; see cook’s notes p192). Drain, refresh in iced water, then drain well and toss in a bowl with cucumber and lettuce. Store in an airtight container until required.
To serve, toss greens with feta dressing in a serving bowl.