I don’t really think salad’s are recipes so we’ll keep it short.
This pea, mint, feta and new potato salad is from Donna Hay‘s Fast, Fresh and Simple. It’s a great staple cookbook for people who love one paragraph recipes and don’t like to spend hours in the kitchen.
This salad ignited a love for fresh peas in me, though frozen ones will do as well.
Variations on Donna Hay’s pea, mint and feta salad
I usually make this as is and have it as a main course for lunch or dinner. You can add some dry-cured ham, as Donna suggests and I’ve eaten it with grilled octopus in the past, back when I still ate octopus, so you can probably imagine grilled chicken or pork would work equally well.
That said, it doesn’t really need anything beyond the foundation and the soft-boiled egg I’ve added. Though I bet you can switch out the feta for other more tangy cheeses, like a nice blue, as well.
To finish: some chili crisp
If you really want to add some oomph you can use Trouble&Whale’s Ciao Bella chili crisp to finish this dish. Use discount code ‘DorothyPorker’ or click the banner below and your discount should be added to your basket automatically.
Donna Hay's pea, mint and feta salad
Equipment
- Oven
- Oven proof dish or tray
- Small pan
- Plate for serving
Ingredients
- 7 oz - 200 gr new potatoes scrubbed clean and halved but not peeled
- 1 T - 15 ml olive oil
- pinch salt
- pinch black pepper
- 1 c - 125 gr peas frozen or fresh
- 2 T - 30 ml olive oil
- 1 T - 15 ml white wine vinegar apple cider vinegar or white balsamic are also nice
- 1 t - 5 gr mustard of choice, I prefer French
- 2.5 oz - 75 gr feta
- 1 bunch mint
- 2 medium eggs soft boiled, optional
- 6 slices dry-cured ham prosciutto works nicely for example, optional
Instructions
- Preheat an oven to 350° F/ 175° C.
- Coat 7 oz - 200 gr of halved new potatoes in 2 T - 30 ml of olive oil, season with salt and pepper and bake them in the oven for about 25 minutes until golden.
- Blanch 1 c - 125 gr frozen peas in boiling water for 1-2 minutes, blanch fresh peas for 8-10 minutes. Be sure to try some for doneness as they cook. Once they're to your liking, drain and rinse with cold water to prevent them from cooking any further if you're picky.
- Mix together 2 T - 30 ml of olive oil, 1 T - 15 ml of vinegar and 1 t - 5 gr mustard with a pinch of salt and pepper to make a basic vinaigrette.
- Crumble 2.5 oz - 75 gr of feta with your hands or cut it into cubes or blocks.
- You're ready to plate up. I like to start with a good chuck of the peas before dividing the new potatoes and feta over the plate, sprinkling it with some torn mint leaves and then finishing off with the vinaigrette before plonking a soft boiled egg on top and letting the egg yolk ooze out.
Notes
