Spring Peas

I am ignoring the fact that I have not even touched my Contracts reading for later today in order to share a little bit of goodness with you.

Pea salad. I know what you are thinking, but hear me out. Sweet peas, herbs, feta... it can't get much better. I have not yet seen any peas at the farmers market, so I used frozen peas. However, the texture of fresh peas would be delightful. I paired this dish with lamb and potatoes on Easter, and it stole the show.

Amy's Pea Salad

Ingredients:
1 1 lb bag frozen, petite peas defrosted (Whole Food's own organic ones are excellent)
1/3 lb good feta Not cow's feta. Not salty American feta. Good feta. (I used Valbreso.) If you can't find good feta, use goat cheese. If you want something more subtle, I think this would be great with ricotta salata also.
1/2 cup of mint leaves, roughly chopped
2-4 scallions, sliced into rounds
1 bunch of radishes, sliced into rounds or cubed
1/2 long cucumber, or one whole short one, sliced into rounds or cubed
2 tbps extra virgin olive oil
2 tbps red wine vinegar

Directions: Get ready for it... combine all ingredients in a bowl. Toss thoroughly and serve immediately at room temperature.  Voila! Low calorie, extremely healthy, and oh-so-springtime.