For 2 people
150g green peas (frozen or fresh)
100g feta cheese
2 pak choi ( chinese cabbage)
5 fresh mint leaves
3 tablespoon red wine vinegar
1 tablespoon full fat plain yogurt
1 tablepoon grainy mustard
1 tablespoon olive oil
1 teaspoon honey
Salt and freshly ground pepper to taste
1. Blanch green peas in salted water for 3 minutes, then hold them under very cold running water until they are cooled down and put them aside in a salad bowl.
2. Cut cucumber and feta in small cubes and slice pak choi finely (stop slicing 2 cm before the upper end; it’s a little bit bitter). Add everything to the peas in the salad bowl.
3. For the dressing chop mint leaves very finely; mix mustard, vinegar, honey and yogurt very well (I use an old jam glass for mixing dressings, just shake for 30 seconds). Add olive oil and mint leaves, and season with salt and pepper, shake again for 10-20 seconds until the dressing in creamy.
Mix dressing and salad very well, arrange on plates and enjoy!