Pea, Mint and Feta Salad

1. Cook the peas in boiling salted water for just 3 minutes.

2. Plunge straight into iced water – this keeps them bright green and crisp.

3. Drain well and pat dry on kitchen paper.

4. Finely chop the mint leaves and thinly slice the spring onions.

5. Shake together the olive oil, lemon juice, salt and pepper, and toss with the peas.

6. Pile onto a bed of leaves, crumble over the feta and finish with the remaining mint.

Tip: A simple, fresh salad of the British summer. Overcooking the peas is the classic mistake – past 3 minutes they grey and soften. Frozen peas work all year round.