Spring Pea Salad with Feta Cheese
Serves 4
1/3 cup (80 ml) olive oil
1/2 x 500g sourdough loaf cut into 2cm pieces (optional)
150g snow peas, trimmed, thinly sliced
100g mixed salad leaves
1 small red onion, thinly sliced
1 lebanese cucumber, sliced lengthways into ribbons
250g cherry tomatoes, halved
200g Feta Cheese
2 tbs finely chopped basil
2 tbs white wine vinegar
1 garlic clove, crushed
Method
1. Heat half the oil in a frying pan over medium heat. Add the bread and cook, stirring, for 5 mins or until golden.
2. Place the snow peas in a large heatproof bowl. Cover with boiling water and stand for 2 mins. Refresh under cold water. Drain.
3. Place the combined peas in a large bowl. Add the mixed leaves, onion, cucumber, tomato and croutons. Toss to combine. Arrange the Feta cheese over the salad.
4. Place the basil, vinegar, garlic and remaining oil in a bowl. Whisk until well combined. Drizzle over the salad.
