Paul Flynn's Spring salad with feta cheese and mint.


Serves 4

  • 1 bunch of asparagus
  • Juice of 1 lemon
  • 100 mls of olive oil
  • 1 small red chilli deseeded and finely chopped.
  • A good pinch of sugar
  • Salt and pepper
  • 700g Petit pois peas - defrosted
  • 1 red onion peeled and very thinly sliced
  • 1 small bunch mint, torn into small pieces
  • 150g Feta cheese


  1. Bring a big pot of salted water to the boil
  2. Meanwhile, trim 3cm from the bottom of the asparagus, then cut the remainder into chunks, leaving the tips intact.
  3. Mix your lemon juice, olive oil, chilli and sugar in a bowl and add some salt and pepper.
  4. Put your asparagus and peas into the water and bring back to the boil as quickly as you can
  5. When just boiling, add the sliced onion, stir and straightaway drain through a colander.
  6. Run cold water on the peas and throw in some ice if you have it to cool them as quickly as possible.
  7. Shake off the excess water thoroughly and add them into the bowl with the dressing.
  8. Season then add the fresh mint.
  9. Serve in one of your best bowls with the feta cheese crumbled on top.