Pea, broad bean, asparagus and feta cheese with mint and oregano is a delicious and easy side salad that you can pull together very quickly.
This side salad is superb with everything from fish to pork, lamb and chicken; it will come together in around 20 minutes.
Minted Pea, Broad Bean and Asparagus Salad
When it comes to veggies, the three stars of this salad are some of my favourites!
They have appeared in various formats from the very early days of my website, and they are still here. Dishes like my samphire salad with shaved asparagus and peas, my black pudding risotto with peas and broad beans and my take on pasta e piselli are proper summer zingers!
This time out I have a minted pea and broad bean salad, asparagus and feta cheese. It’s delicious, light, and it’s the perfect partner to a vast array of dishes.
The sweetness of the peas is perfectly contrasted by the tart and salty flavours of feta cheese. A little splash of sherry vinegar doubles down on the sour flavours; the broad beans deliver a fresh and buttery texture.
As for asparagus, well, that delivers the same magic that it brings to everything it touches.
And all of this is done and dusted in around 20 minutes!
Frequently Asked Questions
Can I use frozen vegetables?
With the peas and broad beans, yes, absolutely!
I almost exclusively use these from the freezer; I’m not a fan of frozen asparagus, and I would not recommend it.
Why do you defrost the vegetables before cooking them?
I do this because it allows me to be in control of how they are cooked. To be honest, it is just as quick doing it this way, as you can do all of the prep whilst the vegetables are defrosting.
Do I have to remove the skins from the broad beans?
Yes, the leathery skins are pretty horrible to eat.
Can I use dried oregano?
Yes, substitute half to three-quarters of a teaspoon of dried oregano, depending on how long the pot has been open.
Do I have to use sherry vinegar?
No, alternatives like white wine vinegar, red wine vinegar and cider vinegar all work well.
Serving Suggestions
This minted pea and feta salad is a wonderfully versatile side that works with so many different ingredients. In the image below, I have served it with my classic milk-poached haddock.
But it would work equally well with a host of meat and even vegetarian/vegan mains.
It is superb with lamb, and it would be the perfect fresh accompaniment to my harissa lamb chops.
What about pork? Well, yes! Something like my bacon-wrapped pork tenderloin or my glazed bacon chop would be bostin’!
Chicken, I hear you scream (ok, I don’t but indulge me)! How about a gochujang steamed chicken breast or my pomegranate molasses chicken thighs? The fusion of flavours works incredibly well in both instances.
And for the vegetarians, this works wonderfully with my roasted cauliflower steak and my air fryer honey glazed halloumi cheese.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 20cm or 8″ saucepan.
- Colander or sieve.
- Chopping board.
- Kitchen knife.
- A small jar or a whisk and a bowl.
- A combination of weighing scales, measuring cups and spoons.
Pea and Feta Salad Recipe with Asparagus and Broad Beans
Ingredients
- 200 g Peas 7oz or X Cups (frozen are fine)
- 100 g Broad Beans 3½oz or ¾ Cup (frozen are fine)
- 10-12 Spears Asparagus 125g
- 125 g Feta Cheese 1¼ Cups
- 10-12 Fresh Mint Leaves
- 1 tablespoon Fresh Oregano Leaves
- 1 Small Echalion or Banana Shallot 20g
- 2 tablespoon Olive Oil
- ½-¾ tablespoon Sherry Vinegar
- ¼ teaspoon Black Pepper
- Salt (to season the water for cooking the vegetables)
Instructions
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If your peas and broad beans are frozen, place them in a colander and run cold water over them until they are defrosted.
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Cut the spear from the asparagus and then cut the stems into 1cm (just under ½”) lengths.
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Pick the stems from the mint and oregano and finely chop them.
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Cut the shallot in half and peel it, then dice it as finely as you can.
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Combine the olive oil, sherry vinegar, black pepper, herbs and shallot in a jar and give it a good shake.
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Add a generous pinch of salt to the water for the vegetables, and when it is boiling, add the chopped asparagus stems and cook for 1 minute.
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After 1 minute, add the asparagus tips, peas and broad beans and cook for 90 seconds-2 minutes. Then drian and allow to cool for 5 minutes.
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Crumble the feta cheese.
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When the vegetables have cooled but are still warm, stir in the dressing and the feta cheese, then serve.
Nutrition
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