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Colin Fassnidge's pea, fennel and feta salad

Name: Colin Fassnidge's pea, fennel and feta salad
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 2 fennel bulbs, thinly sliced (using a mandoline); 100g frozen peas, blanched, refreshed; 1/2 bunch mint, leaves picked; 100g thick natural yoghurt; 1/4 tsp smoked paprika (pimenton); 2 tbs extra virgin olive oil; Juice of 1 lemon; 100g Danish feta, crumbled; 2 cups pea shoots

3 ratings

05m

Colin Fassnidge's Pea, fennel and feta salad

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Oct 29, 2015

This easy, fresh pea and fennel salad showcases the best of Spring produce.

2 fennel bulbs, thinly sliced (using a mandoline)
100g frozen peas, blanched, refreshed
1/2 bunch mint, leaves picked
100g thick natural yoghurt
1/4 tsp smoked paprika (pimenton)
2 tbs extra virgin olive oil
Juice of 1 lemon
100g Danish feta, crumbled
2 cups pea shoots

Method

1.

Combine fennel, peas, mint, yoghurt and paprika in a bowl. In a separate bowl, whisk oil and lemon juice. Season, then drizzle over salad and toss to combine.
2.

Scatter over feta and pea shoots to serve.