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Chopped spring green salad

Find the best of the season's produce, and toss them through with a zingy feta dressing. It doesn't get much easier than this.

By Emma Knowles
  • 10 mins preparation
  • 3 mins cooking plus cooling
  • Serves 6 - 8
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Chopped spring green salad
Find the best of the season's produce, and just add that zingy feta dressing. It doesn't get much easier than this. 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.

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.

Notes

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