Great flavours in this salad - I could eat it everyday.
Blanch the peas in boiling salted water. Remove the peas from the boil and refresh in cold water. Drain and lightly smash in a mortar and pestle. Set aside. Finely slice the radish and place into chilled water. Place lettuce leaves into a bowl and dress with extra virgin olive oil. Arrange lettuce leaves, peas and drained radish onto a serving plate. Top with pieces of diced feta and cracked pepper.
Tips from the author
This recipe is provided by Tripod Farmers, Australia using their Wash n Toss Range.
Serves 4 to share.