This salad is fresh and simple, the dressing has a tiny hint of spice and the natural herbaciousness (is that a word?!) of the fennel seeds that pairs really wonderfully with the zesty lemon and salty feta. Serve it as pictured with soft boiled eggs for extra richness – or without as a simple side salad.

If I’m eating it as a whole meal I’ll usually add a 1/3 -1/2 cup of quinoa to make this type of salad more filling. I love toasting spices briefly in oil like this to create a slightly warm salad without overcooking the vegetables. It really brings a toasted flavour to the seeds which is super delicious.

Also briefly cooking the extra virgin olive oil won’t kill off all the goodness as it’s stable right up to 220 degrees. You want to use extra virgin olive oil due the flavour it gives the salad. If you can’t get sugar snap peas then just use snow peas it will still be delicious.

I use frozen baby peas as I find they tend to be super sweet and juicy because they’re usually snap frozen just after being picked so haven’t got dry. if you can source some close to your home that haven’t had time to get dry then fresh would be wonderful too.

Serves 4 as a side salad 2 as a meal.

Ingredients

250g green beans, trimmed

150g sugar snap peas, remove and discard stem end and string

1 cup baby peas, frozen

2 cups baby spinach leaves

Juice and zest of 1 lemon

1 tsp white balsamic vinegar

2 tsps wholegrain mustard

1 Tbs extra virgin olive oil

1 heaped tsp fennel seeds

1/4 tsp chilli flakes

80g feta, crumbled

Salt and pepper to taste

1 egg per person if using

Directions

Bring a large pot of water to the boil (you will use this for your eggs and greens). If adding eggs, add to the boiling water and cook for 6 minutes and 30 seconds. Remove from the water and place in a bowl of cold water and then peel once cool enough to handle. Put the pot of water back on the heat.

Prepare a big bowl of iced water for the greens.

Once the water is boiling again add a pinch of salt then add the green beans and boil for 1 minute, then add the sugar snap peas and boil both for a further minute, then add the peas and boil for 30 seconds. Strain and then transfer to the iced water.

Allow to cool for a few minutes then drain and place in your serving bowl. Add the spinach to the top.

Stir the mustard, lemon juice and vinegar together in a small bowl and pour over the bowl of greens. Do not toss yet.

Heat a small frying pan on medium high heat and add extra virgin olive oil, then add the chilli and fennel seeds. Fry for 30 seconds to a minute or until you hear the seeds popping. Immediately pour the contents of the pan over your bowl of greens and then toss to coat the greens in the dressing. This should just wilt the spinach and leave everything slightly warm. Add the feta and toss again.

Taste and adjust seasoning as necessary. Serve with eggs halved and placed on top.

HH. x