One of the wonderful things about having a new kitchen is that it has given us a new lease on our cooking life. Somehow chopping on a new wooden block is much more satisfying that its linoleum predecessor. The other day we made a scrumptious salad of peas feta and mint to accompany pork chops and crispy crackling.
The salad is quick and easy to make and goes perfectly with most summer dishes. We got the recipe from Earth to Table, a wonderful book filled with seasonal recipes from an organic farm, given to us by Katrine and Roald.
2 cups of shucked fresh peas
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tbsp local honey
2 tsp Dijon mustard
Salt and freshly ground black pepper
2 radishes, finely sliced
1 red onion, finely sliced
1/2 cup fresh mint leaves, roughly chopped
1/2 cup crumbled feta cheese
In a medium pot of boiling salted water, blanch peas until tender and bright green, about two minutes. Refresh under cold water.
In a large bowl, whisk together oil, vinegar, honey and mustard. Season to taste with salt and pepper. Add peas, radishes, and onion; toss to coat. Add mint and gently toss. Sprinkle with feta.
The salad is quick and easy to make and goes perfectly with most summer dishes. We got the recipe from Earth to Table, a wonderful book filled with seasonal recipes from an organic farm, given to us by Katrine and Roald.
2 cups of shucked fresh peas
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tbsp local honey
2 tsp Dijon mustard
Salt and freshly ground black pepper
2 radishes, finely sliced
1 red onion, finely sliced
1/2 cup fresh mint leaves, roughly chopped
1/2 cup crumbled feta cheese
In a medium pot of boiling salted water, blanch peas until tender and bright green, about two minutes. Refresh under cold water.
In a large bowl, whisk together oil, vinegar, honey and mustard. Season to taste with salt and pepper. Add peas, radishes, and onion; toss to coat. Add mint and gently toss. Sprinkle with feta.











































