Recipes

Pea, fennel and feta salad

Peas, fennel and spinach dressed with orange, chilli and feta. Photograph: Patrick Browne

Paul Flynn's face
Paul Flynn
Sat Apr 2 2022 - 06:00
Serves: 4
Course: Salads
Cooking Time: 0 hr 10 mins
Ingredients
  • Juice of 1 orange
  • 1 small red chilli, deseeded and diced
  • 75ml sunflower oil
  • 75ml extra virgin olive oil
  • 1 tsp sugar
  • 20g dill, roughly chopped
  • Salt and black pepper
  • 200g petit pois, defrosted
  • 1 large head of fennel, trimmed and very thinly sliced
  • 150g baby spinach and kale (spinach on its own will do)
  • 1 orange, peeled and segmented
  • 200g feta cheese, crumbled

1 Take a large bowl, big enough to accommodate all the salad and add the orange juice, chilli, both oils, sugar, dill, salt and pepper, then whisk together.

2 Add the peas, fennel and salad to the bowl, season and turn in the dressing.

3 Transfer to a platter.

4 Cut the orange segments into smaller pieces and scatter them over the top of the leaves, along with the crumbled feta cheese.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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