Monday, January 23, 2012
From the Patch - Peas.
Baby Spinach, Fresh Pea & Fetta Salad.
2 large handfuls baby spinach
1 large handful fresh peas
firm fetta cheese
Blanch the peas in boiling water. Allow peas to cool & toss with the spinach. Crumble fetta over the top, then dress with olive oil & white wine vinegar or lemon juice.
This recipe may seem a tad vague, but really it's that simple you don't even need a recipe - just toss the ingredients together. I prefer to use an Australian fetta, i've tried a Danish one before & found it smooshed too much, so a firmer one works better. Thanks Jamie - you're an inspiration in my kitchen! (And yes i'm still lusting after you..........)