Dorothy Porker

Donna Hay’s Pea, Mint and Feta Salad

Two blocks of feta with a boiled egg balancing on top, surrounding by new potatoes, peas, mint and dry-cured ham

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I don’t really think salad’s are recipes so we’ll keep it short.

A stack of dry-cured ham, feta, a new potato and a mint leaf enveloping a pea floating in the air

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.

Two plates of Donna Hay's pea, mint and feta salad

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.

Donna Hay's pea, mint and feta salad

This recipe from Donna Hay is indeed fresh, fast and simple and is a great showcase for fresh peas and new potatoes.
Course Dinner, Lunch
Cuisine Australian, British
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Author Dorothy Porker

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 350ยฐ F/ 175ยฐ 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

As this dish is all about freshness it doesn't really store or keep unless you like cold potatoes (I do, just not in this case).

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor Donna Hay’s salade van doperwtjes, munt en feta.

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