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 …
- In a large frying pan, add the olive oil and shallots. Heat very gently until the shallots are soft and translucent.
- 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.
- Cook the peas to the instructions on the packet. Drain well and add your lemon dressing.
- Stir well and then add the shredded basil leaves and crumbled feta.
- 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.