| Baby spinach, fresh pea and feta salad |
| a few good handfuls | baby spinach |
| a couple of handfuls | fresh podded peas |
| a few pieces | marinated goats cheese feta, like Meredith Farm |
| 2 tablespoons | lemon juice |
| 5 tablespoons | olive oil |
| 1 teaspoon each | sea salt and freshly ground black pepper |
Wash the spinach, picking out any wilted bits, and remove long stems, and then dry well. Blanch the peas in boiling water, and then drain well. Toss the spinach, peas and crumbled feta together in a salad bowl.
To make the dressing, whisk together the lemon juice, oil and salt and pepper. Toss through the salad just before serving. Serves 6 as a side.
I sometimes like to add some pumpkin to this salad: take half a really orange-fleshed butternut pumpkin, and cut into 1 - 2 cm pieces. Toss in a baking pan with olive oil, sea salt and pepper. Roast at 200C for 20 minutes or until cooked. Toss through the salad with the other ingredients.
This salad is adapted from one in Jamie Oliver's Naked Chef cookbook. They're good books - go buy them.
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