Zucchini, Pea and Feta Salad with Lemon Mayo
Photography by Sarah Tuck.
One of my favourite salad combinations – the sweet peas, mint, salty feta, peppery rocket, lemony mayo and crunchy almonds work like magic together.
Serves: 6
INGREDIENTS
½ cup good-quality egg mayonnaise
1 tablespoon lemon juice
1½ cups frozen peas (reserve a few for garnish)
4 medium zucchini, trimmed and grated
1½ cups baby rocket
½ small red onion, finely chopped
½ cup roughly chopped mint (reserve some leaves to garnish)
½ cup currants
200 grams soft feta, crumbled
½ cup roasted whole almonds, roughly chopped
METHOD
Whisk the mayonnaise and lemon juice together and set aside.
Bring a pot of water to boil and drop the peas in for two minutes. Drain in a sieve and refresh with cold running water.
These salads can either be layered into the jar or the ingredients can be tossed together before serving.
If layering, start with a layer of zucchini, a tablespoonful of dressing, rocket, peas, another tablespoonful of dressing, currants, onion, mint, then feta and finish off with the reserved peas, the almonds and mint.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.