July 8, 2009
500g sugar snap peas, cooked for 30 seconds in boiling water - then cooled completely by running under the cold tap or plunging into very cold water.
3 punnets of cherry tomatoes - halved
200g fetta, diced
1 cucumber, halved and seeded, then cut into thin slices
1 red onion, finely diced
1 bunch of basil, roughly torn
Dressing - put in a jar and shake the bejeezus out of:
2 tbsp red wine vinegar
1 tbsp seeded mustard
1 clove crushed garlic
6 tbsp olive oil
sea salt and freshly ground pepper
Cut the cooled, blanched sugar snap peas into smaller pieces (cutting them in half or into thirds - depending on what you like!). Now in a big mixing bowl, toss the sugar snap peas, the halved cherry tomatoes, the cucumber, the red onion and the basil. Mix well. Then add the fetta. Dress with the shaken-and-nicely-mixed-up dressing and toss well. Plonk into a serving bowl and VOILA!
Posted by pip lincolne