Lettuce, pea, mint and feta salad

This side salad recipe is just the tip of the iceburg using lettuce, peas and feta.

Bring a large saucepan of water to the boil over high heat. Cook sugar snap peas for 2 to 3 minutes or until bright green and tender, adding frozen peas for last minute of cooking. Drain. Refresh in a bowl of chilled water. Drain.
Place oil, lemon juice and mint in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine. Place lettuce and peas in a large bowl. Drizzle with dressing. Toss to combine. Sprinkle with feta. Serve.

Source

200g sugar snap peas, trimmed

1/2 cup frozen peas

1/4 cup olive oil

2 tbsp lemon juice

1 tbsp shredded fresh mint leaves

1 small iceberg lettuce, roughly torn

50g feta, crumbled

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