Food from the Hill

A London food fanatic, living on Telegraph Hill

Feta, Peas and Lemon

A Warm Salad of Peas, Feta and Lemon

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I had a variation of this salad at Redhook, a gem of a seafood and steak restaurant in Farringdon.  I chose it as an accompaniment to a juicy rib-eye steak, but this recipe is a great option to accompany a spring lunch, maybe a herby roasted chicken or a perfectly cooked pink leg of lamb.

Ingredients to make enough to serve as a side dish for 4 people:

  • 1 banana shallot, shredded into long thin strips
  • A large good glug of good olive oil
  • Juice of ½ lemon
  • Zest of 1 lemon
  • 1 tsp of fresh lemon thyme leaves
  • Salt & pepper
  • 120g of a good quality creamy feta cheese, crumbled
  • 500g frozen peas (I use petit pois)
  • 8-10 basil leaves, shredded

Now put the apron on and start by …

  1. In a large frying pan, add the olive oil and shallots.  Heat very gently until the shallots are soft and translucent.
  2. Remove from the heat and add the lemon juice, zest and lemon thyme leaves and season to taste.  You are making a warm dressing.  Add more lemon juice to taste if needed.
  3. Cook the peas to the instructions on the packet.  Drain well and add your lemon dressing.
  4. Stir well and then add the shredded basil leaves and crumbled feta.
  5. I’d suggest serving this salad immediately s the the peas will discolour slightly if left in the dressing for too long. Great served with roasted meats such as lamb or chicken.

Tuck in and enjoy!

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