Cucumber Snap Pea Salad

Ingredients

• 100 grams sugar snap peas, trimmed
• 130 grams Lebanese or Japanese cucumbers (about 2 cucumbers)
• 10 grams fresh mint (about 1/4 cup) small leaves only
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• black pepper
• 30 grams feta cheese

Instructions

1. 1
   Prepare a bowl of ice water.
2. 2
   Bring a pot of salted water to a boil and add the snap peas. Cook for 1 minute, stirring constantly and then drain and dump the peas into the ice water to stop the cooking and set the color.
3. 3
   Cut the snap peas in half at a 45 degree angle. Cut the cucumbers at a 45 degree angle, turning it a quarter turn after each cut.
4. 4
   Add the snap peas, cucumber and mint to a bowl.
5. 5
   In a small bowl, whisk the lemon juice, olive oil and salt together.
6. 6
   Pour the dressing over the vegetables and toss to coat. Grind some black pepper on top and then add half the feta. Toss to distribute evenly.
7. 7
   Plate the salad and sprinkle on the rest of the feta. This salad needs to be served immediately or the lemon juice will make the snap peas lose their color.