Spring Salad of Peas, Feta and Mint

This is one of MMFC board member, Wendy MacDougall’s favorite recipes for spring and is a great accompaniment to fish or lamb. Taken from the cookbook “Earth to Table” by Jeff Crump and Bettina Schormann




  • 2 cups sweet peas (okay to use frozen but cook first as per instructions)
  • 2 T extra-virgin olive oil
  • 1 T red wine vinegar
  • 1 T local honey
  • 2 tsp Dijon mustard
  • Salt and pepper to taste
  • 2 radishes, finely sliced
  • 1 red onion, finely sliced
  • ½ cup fresh mint leaves, roughly chopped,
  • 1/4 cup crumbled feta cheese


  • In a medium pot of boiling water blanch 2 cups of peas until tender and bright green, about 2 minutes. Refresh peas under cold water.
  • In a large bowl, whisk together 2 T olive oil, 1 T red wine vinegar, 1 T local honey and 2 tsp Dijon mustard. Season to taste with salt and pepper.
  • Add peas, 2 finely sliced radishes, 1 finely sliced red onion; toss to coat.
  • Add 1/2 cup fish mint leaves, roughly chopped and gently toss.
  • Sprinkle with 1/4 cup crumbled feta cheese.
  • Serves 6.

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