Name: Chopped spring green salad
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 6 - 8
Ingredients: 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

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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Serves 6 - 8

Prep

10M

Cook

Total

13M

Skip to Recipe

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.

Ingredients

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

Method

Main

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.