Green Pea Salad

This green pea salad with greens and Feta cheese can be cook all year round. In the summer I add fresh peas to it, and in the winter – frozen.

Ingredients (for 2 servings):

• Green peas (fresh or frozen) – 150g.
• Cucumber – 1 pc.
• Lettuce – 100 gr.
• Dill – half a small bunch
• Mint leaves – to taste
• Feta cheese – 50 gr.
• Preserved lemons (or zest + lemon juice) – 1 tbsp
• Ground black pepper – to taste

Cooking process

If you are using frozen green peas, then you need to boil them first. You don’t need to defrost it before cooking. Bring water to a boil in a saucepan. Add the peas, cook for about 7-10 minutes. Add chilled peas to the salad.

Wash fresh cucumber and cut into slices.

Feta cheese cut into small cubes.

Dill, mint leaves and lettuce wash and dry. It is very convenient to do this with the help of a special dryer (centrifuge). I have one from Ikea (photo below). Finely chop the dill and mint. Lettuce – tear with your hands.

If you have preserved lemons, then cut them into very small cubes. If not, grate the zest from half a small lemon on a fine grater.

Mix all prepared ingredients gently. Dress salad with vegetable oil. If you did not add preserved lemons, but zest, then you can additionally pour lemon juice over the salad.

Since feta cheese is quite salty, I do not add salt to this salad.

If desired, a ready-made green pea salad can be sprinkled with freshly ground black pepper.

The quantity and proportions of the ingredients in the salad can be changed to your liking. So instead of dill, you can add more fresh mint. Or vice versa.

Other delicious salad recipes:

Georgian salad (Svan salad) https://takajaeda.com/en/recipes-en/georgian-salad-svan-salad/

Cilantro tomatoes salad https://takajaeda.com/en/recipes-en/salad-with-cilantro-and-tomatoes/

Couscous feta salad https://takajaeda.com/en/recipes-en/salad-with-couscous-feta-and-vegetables/