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.
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
- Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 3 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, the lemon zest and half the juice, 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.