Pea and Feta Salad Recipe with Asparagus and Broad Beans

Minted pea and feta salad with asparagus and broad beans served in a white bowl.

Pea and Feta Salad Recipe with Asparagus and Broad Beans

Side salads are often a bit of an afterthought, but this delicious warm, minted pea, broad bean and asparagus dish adds salty, sour feta to complement the sweet vegetables, and it comes lightly dressed in olive oil and sherry vinegar.

Course Side Dish

Cuisine Modern British

Diet Vegetarian

Keyword broad bean and feta salad, broad bean pea and feta salad, mint pea and feta salad, pea and feta salad

Prep Time 10

Cook Time 3

Cooling Time 5

Total Time 18

Servings Servings

Calories 433kcal

Author Brian Jones

Ingredients

200 g Peas 7oz or X Cups (frozen are fine)
100 g Broad Beans 3½oz or ¾ Cup (frozen are fine)
10-12 Spears Asparagus 125g
125 g Feta Cheese 1¼ Cups
10-12 Fresh Mint Leaves
1 tablespoon Fresh Oregano Leaves
1 Small Echalion or Banana Shallot 20g
2 tablespoon Olive Oil
½-¾ tablespoon Sherry Vinegar
¼ teaspoon Black Pepper
Salt (to season the water for cooking the vegetables)

Instructions

If your peas and broad beans are frozen, place them in a colander and run cold water over them until they are defrosted.

This will take around 5 minutes. Now is also a good time to bring a pan of water to a boil!

Cut the spear from the asparagus and then cut the stems into 1cm (just under ½") lengths.
Pick the stems from the mint and oregano and finely chop them.
Cut the shallot in half and peel it, then dice it as finely as you can.
Combine the olive oil, sherry vinegar, black pepper, herbs and shallot in a jar and give it a good shake.

You can also do this in a bowl with a whisk if you prefer.

Add a generous pinch of salt to the water for the vegetables, and when it is boiling, add the chopped asparagus stems and cook for 1 minute.
After 1 minute, add the asparagus tips, peas and broad beans and cook for 90 seconds-2 minutes. Then drian and allow to cool for 5 minutes.
Crumble the feta cheese.

Do this whilst the vegetables are cooling.

When the vegetables have cooled but are still warm, stir in the dressing and the feta cheese, then serve.

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