Chopped spring green salad

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 perfect crispness.

You'll need

150 gm sugarsnap peas, trimmed 150 gm green beans, trimmed and coarsely chopped 150 gm (1¼ cups) frozen peas 2 Lebanese cucumbers, coarsely chopped 1 baby cos lettuce, coarsely chopped   Feta dressing 100 ml extra-virgin olive oil Juice of 1 lemon, or to taste 1 tbsp sherry vinegar 1 garlic clove, finely grated 100 gm feta, crumbled


  • 01
  • For feta dressing, shake oil, lemon, vinegar and garlic in a screwtop jar to combine, season to taste, add feta and refrigerate until needed.
  • 02
  • 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.
  • 03
  • To serve, toss greens with feta dressing in a serving bowl.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Grassy sauvignon blanc.

Featured in

Nov 2017

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