Pea, Edamame & Feta Salad


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It feels like my life has been overtaken by bagels, cold meats, cheese, and cake in the last few weeks; all topped off with far too much tea, coffee and Diet Coke.  Vegetables haven’t featured heavily in my world and fruit has only got a vague look in.

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So this weekend marked the start of a bit of a clean up.  It was definitely the moment to gain a bit more balance.  I’m not really one for “green weeks” and detoxes.  I’m more of an “everything in moderation” kind of girl…well, with the exception of anything chocolatey:  one bite is never going to be enough.

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So to ease myself back into the world of vegetables and vitamins I started off with today’s Pea, Edamame and Feta salad.  On the side of some lamb burgers and followed by a peanut butter ice cream sundae (as I said, everything in moderation!), it made for a pretty perfect Saturday night supper.

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When not stuck in a bagel and cheese rut, this features heavily on our weekly menu as it’s super easy and incredibly delicious.  It looks beautiful too and is perfect with anything from burgers and steaks, to chicken and poached salmon.

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So here’s to a vegetable and vitamin revolution this week…on the side of some chocolate cookies of course.  Happy Sunday all!

This time last year: Oops…we were a little off the radar…sorry!
This time 2 years ago: Lemon, Blueberry & Yoghurt Cake
This time 3 years ago: Thai Prawn Cakes

Pea, Edamame and Feta Salad

Serves 6 as an accompaniment

250g frozen petit pois
100g frozen edamame beans (the podded ones, not ones in shells)
200g feta cheese
3 spring onions, trimmed and finely chopped
20g mint, leaves roughly chopped
20g basil, leaves roughly torn
1 lemon, juice and zest
6 tablespoons olive oil
Salt and pepper

To make:
  1. Bring a medium saucepan of water to the boil. Add the peas and edamame beans and cook for 2 minutes until just softened but with a little bite.  Drain and put in a bowl of ice cold water to ensure they keep their bright green colour as they cool.
  2. Put into a bowl and add the feta, roughly breaking it into bite size pieces.  Add the spring onions, mint and basil.
  3. Grate the zest of the lemon into the salad then squeeze the juice if half the lemon into a jar. Add the olive oil and a little salt and pepper to the jar and give it a good mix.
  4. When ready to eat, pour over the dressing and mix well. Serve immediately.
In advance:

The salad can be made the morning ahead of when  you want to eat it. The dressing will keep for a week in the fridge. Only dress the salad when you’re ready to eat to make sure it stays perky!

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