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Salad of peas and made of sheep

List of ingredients (for 4 people)

  • 1 block of 200g of our Fet’a of sheep
  • 400 g of shelled peas
  • 1 teaspoon of thyme
  • 100g of spinach shoots
  • 1 tablespoon of pine nuts
  • 1 candied lemon?
  • 2 sprigs of mint
  • 1 tablespoon of maple syrup (or honey)
  • 1 pinch of chili
  • 1 teaspoon of mustard
  • olive oil- white balsamic vinegar- salt, pepper

Steps of the recipe

Drain the feta and wrap it in absorbent paper. When it’s all wet, change it.

Place the feta in a gratin dish. Drizzle with the maple syrup and a drizzle of oil. Pepper. Sprinkle with thyme and chilli.

Bake at 180ºC and cook for 10 minutes. The feta must begin to color (otherwise extend by a few minutes). Then place your oven in grill mode. Brown the feta for 5 minutes. Watch carefully because it’s fast.⏱️While cooking the feta, immerse the peas in a pot of boiling salted water. Let them cook for 5 minutes. Drain them immediately.

Then fry them in a frying pan with a drizzle of olive oil. Add the spinach shoots. Let everything cook for 2 to 3 minutes. Pepper generously.

Reserve. Roast the pine nuts in another pan. Cut the candied lemon into small cubes.

Mix the peas with the candied lemon and pine nuts. Place everything on a serving plate.

Place the feta on top.

Chop the leaves of a sprig of mint. Mix them with the mustard, 1 tablespoon of balsamic vinegar, 4 tablespoons of olive oil. Season.

Drizzle the salad with the vinaigrette. To be enjoyed hot or cold (excellent in any case)

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