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Fresh Spring Pea and Broad Bean Salad
Frozen peas and broad beans blanch briefly, then toss with raw snow pea tendrils while still slightly warm. A dressing of Dijon mustard, olive oil, and chardonnay vinegar coats the greens and pulls the components together. Crumbled feta goes on top — 150g across four servings — adding a salty, creamy layer over the bright, grassy base. Assembled in 20 minutes, it works as a light lunch on its own or alongside grilled lamb or chicken.
Equipment
- Stovetop
- Saucepan
Ingredients
- 150g frozen peas
- 150g broad beans
- 75g snow pea tendrils
- 150g feta cheese
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon chardonnay vinegar
- salt and black pepper
Instructions
- 1Bring a large pot of lightly salted water to a boil. Drop in the frozen peas and cook for 2 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process and lock in their bright color.
- 2Boil the broad beans in the same pot for 3 minutes. Drain and rinse them under cold water, then pinch off their outer skins to expose the tender green centers.
- 3Whisk the Dijon mustard, olive oil, and chardonnay vinegar together in a small bowl. Taste the dressing and season it with salt and black pepper.
- 4Toss the cooled peas, peeled broad beans, and fresh snow pea tendrils in a large serving bowl. Crumble the feta cheese over the top, pour in the mustard dressing, and gently toss everything together.
Notes
- Variation: For a more substantial meal, thinly slice three chorizo sausages diagonally and fry in a hot pan until golden and crispy. Drain on paper towels, then toss into the salad.
- Prep tip: Peeling the broad beans takes a few extra minutes, but it's worth it for the tender texture and bright color.