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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!