Peas & Feta Salad

A real crowd peas-er. So tasty and delicious, it'll win over those weirdos who think that they don't like peas. Seriously, those people exist. As with any vegetable dish, they key is fresh, in-season produce - preferably naturally grown. Oh, and ditch the tasteless grocery store feta for something higher quality, like Lewa Farm's delicious goat feta.

Ingredients (Side dish for 2-3):

• 1 pint shelling peas

• 1 spring onion (or garlic scapes, or garlic chive)

• 1 small bunch of fresh mint or lemon balm leaves

• 1/4 cup feta cheese

• 1 tablespoon of olive oil

• 1/3 lime or 1/4 lemon

• Salt & pepper

Method:

• Shell the peas

• Pluck the herb leaves, and tear larger leaves into small pieces

• Rough chop the onion

• Drizzle with the oil, and juice the lime on top

• Toss lightly to coat

• Crumble the cheese on top

Variations:

• You can thinly slice zucchini (or shave it with a mandolin) to line the plate as a base layer - be sure to salt the slices lightly

• Some like to blanch the peas for 30 seconds in boiling water, chill them immediately in an ice bath, then drain & dry beforehand for brighter green colour