Spring salad with radish, peas and vegetarian feta

Ingredients

For 4 servings

• •12 12 Pink radish(s)
• •250 g 250 g Peas (fresh)
• •150 g 150 g Feta
• •100 g 100 g Mesclun
• •1 1 Cucumber(s)
• •2 2 Cuboule brin(s)
• •10 g 10 g Fresh mint
• •10 g 10 g Flat parsley bott(s)
• •1 1 Lemon (juice)
• •4 c. à soupe 4 tablespoons Tuna marinated with olive oil
• •1 c. à café 1 Tbsp. Dijon Mustard
• •1 c. à café 1 tbsp Honey
• •Salt
• •Black pepper
• •30 g 30 g Sunflower seed

Method

1. 1.Preparation of vegetables
2. 2.Start by thoroughly washing radishes, cucumber, fresh herbs and mesclun. Cut the radishes into thin slices and cucumber into half slices. Sciss the chives, mint and parsley. Reserve vegetables and herbs in separate bowls to make the salad easier to assemble.
3. 3.Cooking peas
4. 4.Bring to a boil a large saucepan of salt water. Dive the fresh peas and let them cook for 3 to 5 minutes, until they are tender while remaining crisp. Drain them immediately and pass them under cold water to preserve their bright green colour. Book.
5. 5.Preparation of dressing
6. 6.In a bowl, mix lemon juice, Dijon mustard, honey, salt and black pepper according to your taste. Pour the olive oil into a net while whisking vigorously to obtain a homogeneous dressing. Adjust seasoning at your convenience for a perfectly balanced flavor.
7. 7.Assembling the salad
8. 8.Place the mesclun in a large bowl. Add the radish washers, cucumber, drained peas, as well as the chives, mint and parsley. Emit the feta over it. Stir in the dressing and gently mix together to coat all ingredients. Sprinkle with sunflower seeds.
9. 9.Service
10. 10.Place the spring salad on plates or in a serving dish. Serve well fresh to enjoy all the flavors of crunchy vegetables and fresh herbs. This vegetarian salad is ideally enjoyed as an entry or as a light main dish, accompanied by fresh bread.