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.
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