Pea, feta, mint and barley salad

20 June 2012 § 9 Comments

Some foods are just meant for each other: peas and mint are one of those magical combinations. The cool, clean tang of the mint contrasts with the sweet-as-sugar crunchy peas. To make this early summer salad add some subtly salty feta and the flavors will sing against the backdrop of the barley.

Pea, mint, feta and barley salad

The Ladies™ are disappointed as our garden has yielded a meagre three peas. So I bought a few handfuls of peas from the Farmers Market and got The Ladies™ working on shelling them. If you need a few minutes of quiet, get your kids to shell peas, it works every time. Allow extra though as invariably several peas will end up in their mouths.

One of our three peas

Here’s the recipe for a perfect early summer salad.

Ingredients – enough for 2 as a main course

  • 1 cup of barley
  • 2 1/2 cups water
  • A generous cup of peas – about 1/2 a cup of shelled peas
  • 4oz feta cheese
  • 1 tbs chopped fresh mint
  • 1/3 cup white wine or champagne vinegar
  • 2/3 cup olive oil
  • Salt and pepper
  • A few leaves to garnish – I used some mint, oregano and some micro greens

First of all cook the barley by bringing the water to the boil. Add the barley and a pinch of salt, reduce the heat cover and simmer for about 45 minutes.

While the barley is cooling make the salad dressing. Add a pinch of salt and pepper to the vinegar then whisk in the oil. Taste as you go along.

Assemble the salad by adding in the peas, herbs and crumble in the feta cheese.

If you (unlike me) have plentiful peas, here’s a delicious pea and mint soup I made last summer.


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