1 onion, finely chopped
250g feta
600g peas
25g fresh mint, stalks and all
1 tsp Dijon mustard
1 garlic clove, crushed
2 bunch of fresh mint, leaves removed and roughly chopped
juice of ½ lemon
2 glugs of olive oil
1 cap of white wine vinegar
salt & pepper


On medium heat, fry the onions in a little oil until opaque.

Boil a saucepan of salted water with the fresh mint. Cook the peas in the minted water for 2 minutes and then blanch.

Put all the dressing ingredients in a jar and shake to combine.

Put all the ingredients in a bowl and crumble the feta over the top and stir to combine.