Snacks and sides

Chopped spring green salad

Find the best of the season's produce, and toss them through a zingy feta dressing. It doesn't get much easier that this.
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For the ultimate spring salad, seek out the best of the season’s produce, and simply toss through a zingy feta dressing. It doesn’t get much easier than this. If you’re taking this 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.


Feta dressing



1.For feta dressing, shake oil, lemon, vinegar and garlic in a screwtop jar to combine, season to taste, add feta and refrigerate until needed.
2.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.
3.To serve, toss greens with feta dressing in a serving bowl.

Drink Suggestion: Grassy sauvignon blanc. Drink suggestion by Max Allen


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