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.
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
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).