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- Bring a pan of water to a boil over a high heat. Add the peas and cook for one minute. Immediately drain in a colander and rinse under cold water. Set aside.
- In a bowl, combine the dill, lemon juice, vinegar, mustard and a pinch each of salt and pepper. Slowly add the oil in a thin stream, whisking until fully blended. Add the peas and toss to coat.
- Arrange the lettuce and radishes on a serving platter and top with the pea mixture. Scatter over the Feta, if using.
Per Serving: 195kcals, 13.6g fat (3.5g saturated), 13.1g carbs (5.4g sugars), 6.7g protein, 4.6g fibre, 0.217g sodium
DinnerStartersMother’s DayMeat-freeLow carbSaladsCholesterol-friendly recipesLunch & snacks30-minute mealsSpecial OccasionsFamily mealsQuick and easyMake it HealthyVegetarian
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