Origins and Inspiration
Some dishes are born from tradition, while others are created from a particular place, a particular season and a desire to bring simple ingredients together. This is one of those dishes.
I created Pea and Mint with Chilli Flakes and Greek Feta Pea Shoot Salad while staying in Corfu. Although the dish itself is my own creation rather than a traditional Greek recipe, its inspiration comes firmly from the Greek way of cooking, where fresh seasonal ingredients are allowed to speak for themselves.
Peas have long been enjoyed throughout the Mediterranean and are particularly suited to the lighter style of cooking associated with spring and summer. Their natural sweetness works beautifully with fresh mint, while a little chilli introduces warmth without overpowering the delicate flavour of the peas.
The Greek Connection
Feta is one of the defining ingredients of Greek cuisine. Traditionally made from sheep’s milk, or from a mixture of sheep’s and goat’s milk, its salty, creamy character provides a wonderful contrast to the sweetness of fresh peas.
Fresh herbs are also central to Greek cooking. Mint is used in many Greek dishes, particularly with vegetables, meat and savoury pastries. Its cool, aromatic flavour makes it a natural partner for peas and gives this salad a distinctly Mediterranean character.
The addition of pea shoots brings another element of freshness and texture. Combined with good Greek extra virgin olive oil, lemon and chilli flakes, the result is a dish that is light, vibrant and wonderfully suited to warm summer days.
A Dish Inspired by Corfu
Corfu has always been a reputable source of inspiration for my cooking. There is something about the island’s combination of fresh produce, olive oil, herbs, citrus and modest home cooking that encourages you to keep things uncomplicated.
This salad reflects that philosophy. There is no need for elaborate cooking or a lengthy list of ingredients. The sweetness of the peas, freshness of the mint and pea shoots, saltiness of the feta, warmth of the chilli and acidity of lemon come together naturally.
I particularly love serving it alongside my own Roasted Lamb with Garlic and Honey. The rich, tender lamb and sweet garlic and honey glaze are beautifully balanced by the freshness and acidity of the pea and mint salad.
From Corfu to My Kitchen
This is not a dish I would describe as an ancient Greek recipe or a traditional Corfiot speciality. It is something more personal: a dish I created in Corfu, inspired by the ingredients, flavours and cooking philosophy of Greece.
For me, that is one of the great pleasures of food. You can respect tradition while still creating something of your own.
Sometimes a recipe doesn’t need centuries of history behind it. Sometimes its history begins with a chef, an island, a handful of beautiful ingredients and a summer afternoon in Corfu.
Ingredients
Serves 2
250g fresh or frozen garden peas 50g fresh pea shoots
100g Greek feta
A small handful of fresh mint leaves 1 small red chilli, finely sliced
1 teaspoon dried chilli flakes 1 lemon
3 tablespoons Greek extra virgin olive oil Sea salt
Freshly ground black pepper
Method
Bring a pan of lightly salted water to the boil and add the peas. Cook for 2 to 3 minutes until just tender, then drain and refresh under cold water to retain their colour and freshness.
Place the peas in a bowl and add the fresh mint, sliced chilli and chilli flakes. Add the juice of half the lemon and the extra virgin olive oil, then gently toss everything together. Season with a little sea salt and freshly ground black pepper.
Arrange the fresh pea shoots on serving plates and spoon the dressed peas over the top.
Break the Greek feta into generous pieces and arrange among the peas and pea shoots.
Finish with a final drizzle of extra virgin olive oil, a squeeze of lemon and a few fresh mint leaves.
Serve immediately, ideally alongside my Roasted Lamb with Garlic and Honey, where the freshness of the salad provides the perfect contrast to the rich, sweet and savoury flavours of the lamb.
