Sugarsnap salad with black grapes and feta cheese

    20 min

    Sugarsnap peas, with their full flavour and crisp texture, work well with baby spinach leaves and a little peppery rocket to provide the salad base for tangy feta cheese and sweet black grapes. Serve this quickly prepared lunch dish with thick slices of warm country-style bread or pitta bread.

    4 people made this

    Serves: 4 

    • grated zest and juice of ½ lemon
    • ½ tsp caster sugar
    • ½ tsp Dijon mustard
    • 1 tbsp extra virgin olive oil
    • 300 g (10½ oz) sugarsnap peas
    • 200 g (7 oz) seedless black grapes, halved
    • 200 g (7 oz) feta cheese, cut into thin strips
    • 45 g (1½ oz) rocket, shredded
    • 170 g (6 oz) baby spinach leaves
    • salt and pepper

    Prep:20min  ›  Ready in:20min 

    1. Place the lemon zest and juice in a large salad bowl. Add the sugar and mustard with salt and pepper to taste. Whisk the ingredients together until the sugar and salt have dissolved in the lemon juice. Whisk in the olive oil.
    2. Cut the sugarsnap peas across in half. Bring a large pan of water to the boil, add the sugarsnap peas and bring back to the boil. Immediately drain the sugarsnaps and refresh under cold running water. Add them to the salad bowl, and turn and fold to coat them with the dressing.
    3. Add the grapes, feta cheese, rocket and spinach to the bowl, and mix the salad gently but well, so that all the ingredients are coated with dressing. Serve at once.

    Each serving provides

    A, C, B12, E, folate, calcium, B1, B2, B6, niacin, copper, iron, potassium, zinc

    Some more ideas

    *Instead of rocket, add 6 chopped spring onions.
    *For a garlicky dressing, add 1 finely chopped garlic clove with the sugar and mustard.
    *Add extra crunch by sprinkling the salad with 2 tbsp toasted pine nuts just before serving.
    *Make a pear, grape and spinach salad with blue cheese dressing. For the dressing, crumble or chop 50 g (1¾ oz) Danish blue cheese and place it in the salad bowl, then stir in 1 tbsp cider vinegar and 2 tbsp extra virgin olive oil. Halve and core 2 ripe but firm dessert pears, then cut them across into slices. Add the pear slices to the blue cheese dressing as they are prepared. Add the halved black grapes and mix well, then add 45 g (1½ oz) watercress, 200 g (7 oz) baby spinach leaves and 2 tbsp chopped walnuts. Toss together gently and serve immediately.

    Plus points

    *Sugarsnap peas, like mange-tout, are eaten pods and all. They have a deliciously sweet taste and tender texture, and are a good source of dietary fibre and vitamin C.
    *Feta cheese is high in fat and salt, but because its flavour is strong a little can go a long way in a salad. As with other cheeses, it is a good source of protein, calcium and phosphorus, and provides useful amounts of B vitamins and vitamin E.
    *Black grapes contain bioflavonoids, natural plant chemicals that act as antioxidants and help to protect against damage caused by free radicals.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Beautiful balance of lemon with the feta cheese. Easy to make and one of the tastiest salads ever! Try it!  -  29 Jul 2013