Tomato, Peas, and Feta

This recipe made with tomato, peas and feta makes a lovely lunch bursting with flavors! This is a recipe from Greenfeast Spring, Summer by Nigel Slater. We loved this lunch and it goes well with an iced tea, lemonade, or white wine.

Serves 2

Ingredients:

For the dressing:

½ lemon, for juice (or simply use a tablespoon of lemon juice)

6 tablespoons of olive oil

8 mint leaves (if you have them)

Handful of parsley (you could substitute basil)

For the major components:

3 tomatoes, sliced

Fresh peas (here, I substituted frozen about 1 cup)

feta cheese, crumbled, ⅓ cup

Radishes & spring onions

Instructions:

In a small food processor, combine the lemon juice, olive oil, mint leaves, and parsley. Process until it is a thick dressing.
Slice the tomatoes and place on the plate; top with pepper and some of the dressing.
Clean and cut radishes and spring onions and add to the plate.
Combine the peas, feta cheese,and the rest of the dressing; then add to the plate.

Enjoy!