Recipe: Tomatoes, Peas, Radishes and Feta

As the choice of seasonal fruits and veg expands as spring starts to blend into summer we need to make sure we take this opportunity to explore new and fresh combinations. One of my favourite food writers, Nigel Slater has just published Greenfest: Spring and Summer, which packed full of vegetable dishes perfect for mixing and matching with other recipes. Although these recipes are Vegetarian or Vegan it doesn’t stop you trying them as sides to meat dishes.

With this recipe, three day everyday ingredients can take on the robust flavours of lamb and be the star of the show. The raw peas give a little crunch and the tomatoes keep it fresh and light. the radishes adding a mild heat and with the addition of tangy Feta we have a complete dish.

As the seasons progress I am looking forward to trying out more of these fresh dishes.

Serves 2

Ingredients

Half a lemon
6 tbsps of Olive oil
8-10 mint leaves
A handful of parsley
3-4 medium tomatoes
Fresh peas – approx 500g which should give about 175g of peas
8-10 radishes
100g feta
S&P

Squeeze the lemon juice into a blender with the oil, parsley, mint and a little salt and blitz until it as a thickish puree.

Slice the tomatoes and arrange on the plates, spoon a little of the puree over them with a twist or two of black pepper and set them aside at least for 20 minutes.

Pod the peas and rough chop them, put them in a bowl and finely crumble in the feta and mix into the peas with the remaining puree.

Trim the radishes and either whole or slice arrange them on top of the tomatoes and then spoon the peas and feta mixture over the tomatoes as artfully as you can.

We had this with boiled new potatoes and herby lamb chops.