Pea and Feta Salad
Another tasty CKD friendly recipe from Abbey Chapman, renal dietitian at Salford Royal. Pea and Feta Salad is a delightful summer dish, just perfect for a picnic during this welcome and prolonged spell of warm weather. Serves 6 to 8 people. Recipe adapted from bbc.com/food.
Ingredients
350g/12oz penne, rigatoni or other similar shaped pasta
8-10 large sprigs of mint, leaves removed and chopped/torn if large
150g/5oz frozen peas
200g/7oz feta cheese, crumbled
50g/2oz bag of rocket leaves
1 lemon, grated zest and juice
Ground black pepper
extra virgin olive oil
20-30 good-quality marinated green olives, pitted
Method
- Cook the pasta in boiling salted water with two sprigs of the mint for the time given on the packet. Three minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs.
- Transfer to a large bowl and add the feta cheese, rocket, remaining mint, lemon zest and half the juice from a lemon, pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred.
- Pack in suitable containers for taking on a picnic.
