Light, fresh and easy to make, what more could you want for a quick and delicious salad option? This spring peas, Persian feta and mint salad is the perfect accompaniment to any main meal.



  • 100g thinly sliced baguette
  • Drizzle of olive oil
  • Salt and pepper
  • 150g fresh baby peas
  • 100g sugar snaps
  • 6 baby asparagus spears, trimmed
  • 75g pea shoots
  • 1 small bunch of mint, leaves only, torn
  • 150g Persian feta
  • 1 tbsp red wine vinegar


  1. Preheat the oven to 190C
  2. Place bread on a lined baking tray and drizzle with olive oil and season with salt and pepper. 
  3. Bake for 5 minutes then turn over and bake for a further 5 minutes.
  4. Blanch peas, sugar snaps and asparagus for 1-2 minutes in boiling water. Remove and place in icy water.
  5. Place vegetables, torn mint, croutons and Persian feta on a platter. 
  6. Drizzle with a small amount of the oil from the Persian feta whisked with red wine vinegar when ready to serve. Season with cracked pepper.

Recipe by Kitchen Warehouse

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Spring Peas, Persian Feta and Mint Salad
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