Sugar snap salad with black grapes and fetta


  • grated zest and juice of ½ lemon
  • ½ teaspoon caster sugar
  • ½ teaspoon dijon mustard
  • salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 300 g sugar snap peas
  • 1 cup (180 g) seedless black grapes, halved
  • 200 g fetta, cut into thin strips
  • 1⅓ cups (45 g) rocket, shredded
  • 4 cups (180 g) baby spinach leaves


  1. Place the lemon zest and juice in a large salad bowl.
  2. Add the sugar and mustard with salt and pepper to taste.
  3. Whisk the ingredients together until the sugar and salt have dissolved in the lemon juice.
  4. Whisk in the oil.
  5. Cut the sugar snap peas across in half.
  6. Bring a large saucepan of water to the boil, add the sugar snap peas and bring back to the boil.
  7. Immediately drain the sugar snaps and refresh under cold running water.
  8. Add them to the salad bowl, and turn and fold to coat them with the dressing.
  9. Add the grapes, fetta, rocket and spinach to the bowl, and mix the salad gently but well, so that all the ingredients are coated with dressing.
  10. Serve at once.

Serves 4
Preparation: about 20 minutes
Cooking: NA

Source: Light bites & lunches
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