My inspiration for this recipe comes from Nigel Slater, in particular from his book, Greenfeast, where there’s a recipe titled Tomatoes, Peas, Feta with a wonderful description “The salty tang of feta, the vibrant crunch of raw peas”. 

I’ve combined all the local goods including extra virgin olive oil, limes, Main Ridge Dairy feta and the freshest, sweetest of peas – shelling, snow and sugar-snap - grown at Torello Farm and in the farm gate within an hour of being hand-picked.

serves 4

80ml (⅓ cup) extra virgin olive oil

1 cup (handful) loosely packed mint leaves (or chervil, or dill)

1 cup (handful) loosely packed flat-leaf parsley leaves 

sea salt

black pepper 

finely grated zest of half a lime

2 tablespoons lime juice

400g shelling peas

150g snow peas

150g sugar snaps

140g feta

8 baby radishes, halved and tops trimmed

light green section of spring garlic stem, finely sliced 

To make the dressing, place the oil, herb leaves, pinch of sea salt and grinding of pepper, lime zest and juice into a food processor. Pulse until herbs are coarsely chopped and a thick dressing forms. Set aside.

Pod the shelling peas. There’ll be about 100-120g. Chop roughly and place in a medium bowl. Finely slice the snow peas lengthways and add to the bowl. Peel the tough outer string along length of sugar snaps, discarding with the stem. Split the sugar snaps open into halves and add to the bowl. Crumble the feta over the pea mixture. 

When ready to serve, spoon over half the dressing and gently toss to combine. Transfer to a plate with the radishes and scatter over the sliced green garlic, to serve.  Pass around remaining dressing.

Hint. Store any left over dressing in a screw-top jar in the fridge for up to 2 days.  Use for green salads, or toss through hot boiled, sliced potatoes.