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)
