Top with 1/2 cup olive oil, chopped mint, lemon zest and juice, 1 teaspoon garlic, and 1/4 teaspoon black pepper. Add the green peas, and blanch just until the peas are tender yet still crunchy and bright green, about 1 minute and 30 seconds. bowl, combine asparagus, peas, mint, lemon zest, olive oil, lemon balm vinegar. Season with 1/2 teaspoon sea salt and remaining 1/4 teaspoon black pepper, and cook until just crisp-tender, 2 to 3 minutes. Using the back of a fork, mash the feta into small chunks. Bring a small pot of water and kosher salt to a boil over high. While I still ate and appreciated meat during my early teens, it was the vibrant mound of peas that got my attention. Cut the asparagus into 5cm lengths. Salty, lemony, and herbaceous, the feta-mint dressing will likely become your summer stalwart, as it is also perfect served with grilled vegetables, folded through warm pasta, or slathered on crispy roasted potatoes. Season with 1/2 teaspoon sea salt and remaining 1/4 teaspoon black pepper, and cook until just crisp-tender, 2 to 3 minutes. My upbringing in Australia was unequivocally cross-cultural. Grind over some black pepper and sprinkle with the sesame seeds before serving. Here’s one of my all time favorite spring salads! While farro cooks, place the block of feta in a shallow bowl. Growing up in the suburbs of Sydney with Chinese parents, food was the pipeline to our heritage. Mix the asparagus, courgettes, peas, rocket, feta and lemon zest. With these punchy flavors as our dinnertime norm, the day my mum served steak with peas was always going to be memorable. Brush the asparagus and courgette slices with the oil, and cook in batches until nicely striped with dark brown. Toss to coat and leave to marinate for about 10-15 minutes. My mum was a fervent cook, wowing her three hungry children with complex Cantonese flavors from her motherland. And while it’s great to find pre-podded peas, there is something intensely gratifying in methodically tearing open a fresh pod and sliding out the pudgy, tender spheres. Crumble the feta over the top and scatter picked mint leaves around the dish. (A little bit of charring on the peas is great.) Let farro cool. serving platter drizzle a little olive oil and squeeze some of the lemon. Each serving provides 200kcal, 14g protein, 7.5g carbohydrate (of which 3.5g sugars), 11.5g fat (of which 7g saturates), 5g fibre and 1.3g salt. All Rights Reserved. This salad is an early summer gem! When skillet is hot, reduce heat to medium, and add 1 tablespoon olive oil and remaining 1 teaspoon garlic. Add the onions and cook, stirring occasionally, until soft and translucent, 6-7 minutes. Make the dressing: Combine the olive oil, vinegar, sugar and mint in the bottom of a large bowl or serving platter. (If left in a pile, they will discolor.). Finish with the fresh mint and feta. If there is any liquid left, drain. When creating this I was skeptical that it would be anything “wow!” worthy because there really isn’t a whole lot to it, it’s … (Cooling the peas quickly is important to stop them from overcooking and to keep the vibrant green color. Season with salt and pepper to taste Bring to a boil over high. Cook until aromatic, about 10 seconds. https://flavorthemoments.com/spring-farro-salad-feta-lemon-mint Sprinkle the onion seeds over the top. Read about our approach to external linking. Arrange the washed rocket on the platter and top with peas and asparagus. When purchasing fresh peas, choose pods that are bright green and plump, and on the smaller side—overlarge pods can house starchy peas. © Copyright 2020 Meredith Corporation. Dressed with a tasty lemon, feta and extra virgin olive oil dressing and filled with crunchy green vegetables it’s the perfect pretty addition to your Christmas table! Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons olive oil along with the … Fresh spring flavours combine in this tasty side salad that deserves to be eaten outside in the sunshine. Stir a bit to combine and dissolve the sugar. Cover, reduce heat to medium-low, and cook until the farro is soft yet still chewy, about 25 minutes. 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided, 2 tablespoons chopped fresh mint, plus more for garnish, 1 teaspoon lemon zest plus 1 1/2 tablespoons fresh lemon juice (from 1 lemon), 2 teaspoons finely chopped garlic, divided, 3/4 teaspoon freshly ground black pepper, divided, 10 ounces shelled green peas (preferably fresh, but frozen OK), Back to Triple-Pea and Asparagus Salad with Feta-Mint Dressing. Make sure you don’t discard your pods – I recently discovered that the empty pea pods can be used to make veggie stock. Asparagus Salad with Israeli Cous cous, roasted asparagus, kalamata olives, pine nuts, feta, lemon zest and mint with a lemony dressing. Cover with water and bring to the simmer, then turn … Set aside. There is a morning inside you waiting to burst open into Light.

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