Craving a bowl of some fresh springtime deliciousness? Nothing beats a simple spring-inspired salad for a fresh meal fast.
GemLife Chef Matt Conquest shares his tasty and ever-so-easy New Radish and Sugar Snap Pea Greek Salad recipe. Eat it as is or add any grilled meat to up your protein intake. You can also substitute the radish and peas with watermelon for a refreshing variation.
For the salad
1 cup sugar snap peas, cut in half
2 medium radishes, top and tailed, and sliced thinly
½ cup mint leaves, roughly torn (to get those fresh flavours going)
½ cup pitted kalamata olives, halved (or your favourite olives)
½ cup marinated Greek style feta, crumbled
For the dressing
30ml good olive oil
1 tbsp red wine vinegar
Pinch of sea salt and a good pinch of cracked black pepper
- In a bowl, toss together radish slices, sugar snap peas, olives and mint.
- Mix the dressing ingredients in a bowl, pour over the salad and mix.
- Crumble the feta over the top.
- Serve salad fresh as a stand-alone dish or serve with grilled chicken, lamb or fish as a side dish.