Sugarsnap Salad with Black Grapes and Feta Cheese is a nutritious and versatile summer side dish that enhances the overall look of your lunch or dinner table. You can serve this vibrant salad with some thick slices of pitta bread or warm country-style bread. The flavored and crisp-textured Sugarsnap peas with fresh spinach leaves complement the fresh flavors of the tangy feta cheese and sweet black grapes.
This simple Sugarsnap Salad with Black Grapes and Feta Cheese Recipe is a good source of Vitamin A, Vitamin C, Vitamin B12, Vitamin E, foliate, calcium, niacin, copper, iron, potassium, and zinc.
Preparation time: 25 to 30 minutes
Serving size: 04
Utensils needed: knife, cutting board, serving bowl, mixing bowls, spoon, fork, and pan
- Grated zest and juice of ½ lemon
- ½ teaspoon caster sugar
- ½ teaspoon mustard – Dijon mustard is preferred
- 1 teaspoon extra virgin olive oil
- 300 g (10½ oz) Sugarsnap peas
- 200 g (7 oz) seedless black grapes - properly 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
First of all prepare the dressing of Sugarsnap Salad with Black Grapes and Feta Cheese. Place the lemon zest and juice in a large serving bowl and top it with sugar. Add in mustard, salt and pepper. Take a spoon or fork and whisk the ingredients together until the sugar and salt completely dissolve in the lemon juice and are smooth.
Whisk in the olive oil and continue mixing until it forms a thick paste. Set the bowl aside until you boil the Sugarsnap peas.
Set a pan of water on your stove over medium heat and give it some time to boil. Meanwhile, place the Sugarsnap peas on the cutting board and cut them into half. Add in the Sugarsnap peas once the water starts boiling and cook them for a few minutes until tender. Remove the pan from the heat and drain the Sugarsnap peas carefully. Now, refresh them by running under cold water. Place the boiled Sugarsnap peas in the salad bowl. Gently turn and fold to coat them well with the dressing.
Note: It is better to wear thick gloves while draining the boiled Sugarsnap peas as your hands can burn with the hot water.
Now, add in properly halved seedless black grapes, thin strips
of feta cheese, shredded rocket and fresh baby spinach leaves. Take a large fork or spoon and mix all the ingredients gently but thoroughly in order to coat them with the salad’s dressing.
Serve your Sugarsnap Salad with Black Grapes and Feta Cheese at once with some warm country-style bread pieces or pitta breads.