Spring Peas with Feta and Mint
I’m not going to lie. Right after taking this picture, I ate the entire bowl. Yes I did. All of it. And it was delicious.
We are all excited that peas are back at the farmers market. Well, at least Paxton and I are. By the time I got to making this, he had eaten about half of one of the bags (luckily I had gotten two). The week before, Paxton and I ate the entire bag as we shelled them – no peas actually made it into the bowl. Sorry, Jelani, you will get some in the next round, I promise.
This lovely bowl makes a light, refreshing side dish (or, if you are like me, a light and refreshing dinner). Serve alongside whatever protein you have on the grill. You can also gently smash the peas and feta together with a fork to make a dip for pita or chips or whatever you like to use with dips.
Use fresh or frozen peas and lightly blanch them. I boiled the fresh peas for about a minute and a half before dunking them in ice water. If using frozen, just put them in the hot water long enough to warm them up.
Mix the blanched peas with a splash of olive oil, a pinch of salt, a minced garlic clove, some lemon zest, a squeeze of lemon juice, some mint, and then crumble some feta on top. That’s it. 10 minutes tops. And most of that is waiting for the water to boil.
I prefer this dish with fresh mint, but I didn’t have any and wasn’t about to go to the store. So dried mint it was.
Enjoy!
Spring Peas with Feta and Mint
Ingredients
- 2½ cups shelled fresh peas or frozen peas
- 1 – 2 tsp olive oil
- 1 tsp lemon zest (about half a lemon)
- 1/2 tsp dried mint (or about 1 – 2 tsp fresh chopped mint)
- 1 garlic clove, minced
- 1 oz feta, crumbled
- salt
- lemon juice
Instructions
- Boil the peas for about 1 – 2 minutes and then shock them in ice water.
- Mix the peas with the olive oil, lemon zest, minced garlic clove, and mint. Add a pinch of salt and squeeze of lemon juice to taste. Sprinkle the crumbled feta on top.
- Enjoy!