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 3

Jamie Oliver's pea and feta salad

Jamie Oliver’s pea and feta salad Jamie Oliver’s pea and feta salad Crunchy ciabatta, fresh peas and feta make this the perfect spring side salad. 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 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. Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 2 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.

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