I adapted this recipe from a Valli Little recipe in the September 2007 edition of delicious magazine. It’s a lovely tangy salad, with a gorgeous dressing. The original has lots of mint in it as the main leafy substance, while I used very little – I think it could have used a bit more, but I would still shy away from the original two cups full.
2-3 handfuls of sugar snap peas
2-3 handfuls of snow peas
A few sprigs or a handful of mint, depending on taste
Baby spinach leaves
Soft feta cheese (usually described here as Danish or Tasmanian style)
and for the dressing:
1 garlic clove, crushed
2 tbs lemon juice
1 tsp honey
100 ml olive oil
1 tbs dried mint
To make the dressing, mix together the garic, lemon juice and honey in a bowl, and then whisk in the olive oil and the mint.
Rinse and top & tail the beans, breaking them in half or into thirds, before putting them in your serving bowl. Add the baby spinach, using enough eaves to fill out the bowl, and toss the beans through with your hands. Crush some feta over the top of the salad, and toss again to combine. I didn’t measure the feta I used – you’ll have to judge according to taste.
Pour the dressing over the salad, toss gently, and serve.
(The original recipe used peas as well, and cooked all the beans gently before making the salad. I love the sweet crisp taste of fresh sugar snap peas, so I left them raw.)