There is something about the simplicity of this recipe that just works. Sweet petits pois, salty feta, earthy spinach. It couldn’t be easier to make and goes with just about everything.
500 g/4 cups petits pois
125 g/2½ cups baby spinach leaves
5 g/¼ cup freshly chopped mint
5 g/¼ cup freshly chopped flat-leaf parsley
A pinch of dried chilli/hot red pepper flakes
A few drops of freshly squeezed lemon juice
150 g/5½ oz. feta cheese, roughly crumbled
Salt and freshly ground black pepper
Olive oil, for drizzling
SERVES 6
Simmer the petits pois in a pan of lightly salted water until just cooked through. Drain and immediately fold through the spinach, allowing the residual heat in the petits pois to wilt the spinach.
Once the steam has evaporated, stir through the herbs and chilli flakes, add the lemon juice and season with some salt and pepper.
Drizzle over some olive oil and stir in the feta. Keep the pieces of feta quite chunky, as they will break down even further when mixed.
Serve whilst warm.
This recipe is from Cypriana by Theo A. Michaels. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.