Pea and feta salad

Step 1

For the dressing

Place the oil, white wine vinegar, caster sugar, half the mint and a little salt and pepper to taste, in a pan. Put on a medium hob and heat gently until just simmering, remove straight away and leave to cool.

Step 2

For the salad

Lightly cook the mangetout, peas and edamame beans until al dente (in a steamer or boiling salted water). Remove and rinse in ice cold water before draining.

Step 3

Thinly slice the radishes and carrots and place in a bowl along with the remaining finely chopped mint.

Step 4

Roughly chop the pea shoots and combine with the carrot and radish mix, then add the mangetout, peas and edamame beans.

Step 5

Toast the cashew nuts in a dry frying pan taking care not to burn them. Once cooled, roughly chop them.

Step 6

Lightly dress the ingredients and mix together until evenly combined.

Step 7

Place the salad mix in a bowl, then crumble over the feta cheese and cashew nuts.

Step 8

Finish with an extra drizzle of the dressing and serve.