pea, feta and spinach salad

This salad is so fresh, and vibrant; it is just simple, uncomplicated, good food. Just recently I've had a real hankering for peas....yes, I know, peas! Perhaps it's the longer days, and a promise of Summer (what, you hadn't noticed because of all the rain?), or maybe it's just that they taste so good, all bright green and sweet, and bursting smugly with their own goodness.

This gorgeous, verdant, salad is adapted from a recipe by Bill Granger (Pea, Feta and Mint Salad), but I'm not overly keen on mint, so I left that out, and also adapted the dressing so that I could add garlic (of course!)

The combination of the flavours works beautifully together, and even just looking at it makes you feel instantly healthier! It's colours are jewel like, and although we ate it as a simple lunch, just with a hunk of crusty bread, it would make a wonderfully vivid and appetising side to grace any meal.

Pea, Feta and Spinach Salad

(adapted from a recipe by Bill Granger)

200g fresh peas

2 tablespoons olive oil

1 onion finely chopped

1 tablespoon cider vinegar

3 tablespoons olive oil

2 cloves of garlic

30g pistachios

50g baby spinach leaves

75g feta cheese

Blanch the peas in boiling water for about two minutes, and then refresh immediately in cold water to stop them losing their lovely bright green colour.

Cook the onion in the two tablespoons of oil until soft and golden (about five minutes). Whisk together the remaining oil and cider vinegar for the dressing, and season with garlic, salt and pepper.

When the onions are cooked, mix them with the peas and pistachios in a bowl, and toss together with the dressing.

Lightly mix in the spinach to coat the leaves with the dressing and then sprinkle with the crumbled feta to serve.