Zucchini, Pea and Feta Salad with Lemon Mayo
Photography by Sarah Tuck.
One of my favourite salad combinations – the sweet peas, mint, salty feta, peppery rocket, lemony mayo and crunchy almonds work like magic together.
Serves: 6
INGREDIENTS
½ cup good-quality egg mayonnaise
1 tablespoon lemon juice
1½ cups frozen peas (reserve a few for garnish)
4 medium zucchini, trimmed and grated
1½ cups baby rocket
½ small red onion, finely chopped
½ cup roughly chopped mint (reserve some leaves to garnish)
½ cup currants
200 grams soft feta, crumbled
½ cup roasted whole almonds, roughly chopped
METHOD
Whisk the mayonnaise and lemon juice together and set aside.
Bring a pot of water to boil and drop the peas in for two minutes. Drain in a sieve and refresh with cold running water.
These salads can either be layered into the jar or the ingredients can be tossed together before serving.
If layering, start with a layer of zucchini, a tablespoonful of dressing, rocket, peas, another tablespoonful of dressing, currants, onion, mint, then feta and finish off with the reserved peas, the almonds and mint.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!