Peas, squash & feta salad
After a heavy end of week involving lots of fried food, I felt like eating something green. Like, litterally green -my mind was plagued with thoughts of beautiful, bright green veggies.
You know me though ; I ain't eating flavourless, sad food ! I wanted it fresh, yet nice and saucy. I was feeling inspired this day, and the recipe idea came up to me within minutes. There must have been an additional influence from binge-watching the Bear series, with its gastronomic universe, because the whole design was maybe unusually fancy.
I love a fresh peas and feta salad, which I think pair together very well. I added some seasonal squash to bulk it up, and a zingy lemony dressing with herbs to make it pop.
The dish wouldn't be complete without a bed of broccoli cream, which add a highly satisfying saucy feel. It turned what would have been a nice salad into a joyful, harmonious ensemble that you would be glad to serve some gourmets guests.
If you want a break from heavy, cheesy dishes, give this one a try !
Peas, squash & feta salad - Recipe
Ingredients - Where to find them
No produce here is hard to come by.
Ingredients - Advice & key points
Not much to say here ; it's a straight-forward salad!
- This salad might seem deceptively long ; actually, by the time the squash is cooked -so within 40 minutes- you'll have prepped all your remaining items !
- Since it's not pea season, I used frozen ones, which are just as tasty as fresh ones.
- You can have fun here, and swap, add or remove several items :
- Replace squash with courgette, or sweet potato ;
- Replace lemon with the vinegar of your liking ;
- Add shallots or green onions if you wish !
All set ? Let's make this Peas, squash & feta salad !
Note : The amounts listed are enough to make 4 servings as starters, or 2 to 3 as mains.
A harmonious, saucy salad, with bright green veggies and a zingy vinaigrette. The broccoli cream makes it feel like you're indulging.
- 250 grams frozen peas (or fresh ones)
- 1,5 teaspoon salt (600g)
- 1 liter water (6 handfuls)
- 1/2 pumpkin (~600g)
- 5 whole garlic cloves (unpeeled)
- 2 tablespoons olive oil
- 3 thyme sprigs
- 1/3 teaspoon salt
- 1 broccoli head, florets only (~350g)
- 2 garlic cloves
- 0,4 liters chicken stock
- 3 tablespoons heavy cream
- 1 pinch salt
- 1 tablespoon olive oil
- 6 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1/2 lemon zest
- 1/3 teaspoon salt
- 70 grams feta cheese (crumbled)
- 1 handful mint leaves (chopped)
- 1 handful parsley leaves (chopped)
- Launch your squash
Preheat your oven @180°C.
Peel and dice the squash in medium-sized cubes.
Mix in a bowl with the other ingredients listed (garlic, olive oil, thyme, salt).
Bake ~40 min until tender and slightly golden. Stir halfway through.
- Prep your peas
To a small boiling pot of water, add your salt, then your peas.
Cook 5mn. Drain.
- Mincing time
Mince your mint, your parsley. Slice up your garlic.
- Make your broccoli cream
Add oil to a medium pan. Add garlic, sliced ; leave 1 minute.
Add broccoli and a pinch of salt. Leave 3 minutes.
Add chicken stock. Cook 12mn, covered.
There should be a 1,5cm water level at the bottom of the pan ; if not, add a bit more chicken stock.
Using a stand mixer, blend. Add heavy cream. Blend again.
- Make your vinaigrette
Whisk together your lemon juice, vinegar and salt.
Add your lemon zest. Progressively add your olive oil until combined.
Add your squash and peas to your vinaigrette and stir.
- Assembly time !
Plate it up !
On a bed of broccoli cream, add your squash & peas mix.
Sprinkle with feta cheese and herbs.
Et voilà !! You're done !
Thank you for trying out this recipe ! Do not hesitate to leave some feedback. I hope it brightened your day.