1 onion, finely chopped
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 a medium head 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.