Salad

Jamie Oliver’s pea and feta salad

jamie-olivers-pea-and-feta-salad

Jamie Oliver’s pea and feta salad

Crunchy ciabatta, fresh peas and feta make this the perfect spring side salad.

To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad

George Ellwanger

INGREDIENTS

  • 1 garlic clove, peeled
  • Extra-virgin olive oil
  • 75g ciabatta, torn or sliced into small pieces
  • 150g fresh peas (or frozen, defrosted)
  • 100g mangetout
  • 100g sugar snap peas
  • A small bunch of parsley, leaves picked
  • 75g pea shoots
  • 130g feta, crumbled

Jamie Oliver's pea and feta salad

admin Jamie Oliver’s pea and feta salad Jamie Oliver’s pea and feta salad Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 4.0/5
( 5 voted )

Ingredients

  • 1 garlic clove, peeled
  • Extra-virgin olive oil
  • 75g ciabatta, torn or sliced into small pieces
  • 150g fresh peas (or frozen, defrosted)
  • 100g mangetout
  • 100g sugar snap peas
  • A small bunch of parsley, leaves picked
  • 75g pea shoots
  • 130g feta, crumbled

Instructions

  • 1. Preheat oven to 190°C. Using a mortar and pestle, crush garlic with oil. Place bread on a baking paper-lined tray, pour over garlic oil, then toss and scrunch the bread to combine. Season with salt.
  • 2. Bake, tossing halfway, for 15-20 minutes until golden and crisp. Cool slightly.
  • 3. Meanwhile, blanch peas (fresh only), snow peas and sugar snap peas in boiling salted water for 2-3 minutes, then drain and refresh in iced water.
  • 4. For the dressing, place all the ingredients in a jar, season, then shake to combine.
  • 5. Place croutons, vegetables, parsley and pea shoots on a platter. Scatter over feta. Serve salad gently tossed with dressing.

METHOD

  • 1. Preheat oven to 190°C. Using a mortar and pestle, crush garlic with oil. Place bread on a baking paper-lined tray, pour over garlic oil, then toss and scrunch the bread to combine. Season with salt.
  • 2. Bake, tossing halfway, for 15-20 minutes until golden and crisp. Cool slightly.
  • 3. Meanwhile, blanch peas (fresh only), snow peas and sugar snap peas in boiling salted water for 2-3 minutes, then drain and refresh in iced water.
  • 4. For the dressing, place all the ingredients in a jar, season, then shake to combine.
  • 5. Place croutons, vegetables, parsley and pea shoots on a platter. Scatter over feta. Serve salad gently tossed with dressing.

Related Articles

Fig, prosciutto and radicchio salad

admin

Haloumi salad with quick preserved lemon

admin

Weight Loss Recipe: Pan Seared Cod With Balsamic Dressing

admin

Leave a Comment