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 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!