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.