Pea Salad With Feta And Mint Recipe

Pea Salad With Feta And Mint Recipe: Although peas are typically considered a simple side dish, they can be made into something pretty exceptional in a matter of minutes with a few more ingredients.

This pea salad with mint and feta is light, fresh, and quick to prepare. It tastes great and just takes a few minutes.

Pea Salad With Feta And Mint Recipe


Easy Pea, Mint & Feta Salad recipe | Woolworths NZ




  • 1 cup kamut use farro, or wheat berries if you can’t find kamut
  • 1 ½ cups fresh or frozen green peas, 200g


  • 1 ½ cups sugar snap peas, chopped into bite-sized pieces, 150g
  • 1 ½ cups snow peas, chopped into bite-sized pieces, 150g


  • 1 cup pea shoots, rinsed and roughly chopped, 50g


  • 2 cups of loosely packed mint leaves
  • 5 oz package of crumbled feta



  • 1 garlic clove, crushed
  • 3 tablespoons of freshly squeezed lemon juice


  • 1 teaspoon honey or other liquid sweetener
  • 1 teaspoon Dijon mustard


  • 1 tablespoon dried mint
  •  cup extra virgin olive oil
  • salt and pepper to taste






  • Heat two cups of water in a medium pot until it boils. After adding a large amount of salt, add the kamut. Once the grain is cooked but still crunchy, lower the heat to low and simmer it covered. After removing any extra liquid, give it a thorough rinse with cold water.




  • Olive oil, lemon juice, honey, mustard, dried mint, and crushed garlic should all be whisked together. Add pepper and salt for seasoning.
  • After adding the dressing, use a fork to stir the cooked kamut. While you make the remaining salad ingredients, set aside the grain to marinate.



  • In a big pot, bring the water to a boil. After adding the green peas, boil them for two to three minutes, or until they are bright green but still rather firm.


  • Add the snow peas and sugar snap peas to the last minute of cooking to gently blanch them.
    To halt the cooking process, immediately pour the peas into a sieve and rinse under cold water. Make sure to drain well.


  • Place the blanched peas in a large bowl and drain. Add the marinated grain, crumbled feta, and mint leaves and toss. Mix thoroughly after adding the pea shoots.
    To serve, spoon into bowls.





Creamy Balsamic Vinaigrette Recipe




  • Calories: 347kcal | Carbohydrates: 35g | Protein: 13g | Fat: 18g | Saturated


  • Fat: 5g | Cholesterol: 21mg | Sodium: 292mg | Potassium: 432mg | Fiber: 8g | Sugar: 8g | VitaminA: 1735IU | Vitamin C: 79mg | Calcium: 194mg | Iron: 4.1mg








Step 1: Put everything in a bowl.

Step 2: Top with dressing.

Step 3: Mix it up!


  • When it comes to salads I often ask myself whether I’m looking for a starter / side salad or a meal salad. If the answer is meal salad I like it to stick to my ribs quite a bit, and so I’ve thrown in some cooked kamut to add some chew and heft.


  • I’m also all about eggs these days, so topping my green pea salad with a hardboiled egg seems only natural, but that’s totally negotiable so don’t be put off by it if you’re not an egg person.


  • It’s excellent for make-ahead meals, packed lunches, or picnic food, and is great eaten cold straight from the fridge, but is also perfectly willing to stand at room temperature for a couple of hours.


  • Tasty enough for a fancy weekend meal but simple enough for a weeknight dinner, I hope you’ll give this simple seasonal green pea salad a try.


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