Pea, Mint and Feta Salad

A fresh, bright salad of the British summer: the meeting of sweet green peas, mint and salty feta.

1. Cook the green peas in boiling salted water for just 3 minutes.

2. Plunge them immediately into iced water – this keeps them vivid green and crunchy.

3. Drain them thoroughly, then pat them dry on kitchen paper.

4. Chop the mint leaves finely, and slice the spring onion thinly.

5. Shake the olive oil, the lemon juice, the salt and the pepper together, and toss the peas in it.

6. Pile it onto the lettuce leaves, crumble over the feta cheese, and serve it sprinkled with the remaining mint.

Tip: A simple, fresh salad of the British summer. Overcooking the peas is the most common mistake – after 3 minutes they already grey and soften. With frozen peas it can be made all year round.