Bezelye Salatası | Turkish Pea Salad with Feta & Walnuts

Bring a pot of generously salted water to a boil. Add the frozen peas and blanch for 2 to 3 minutes until tender-crisp. Immediately drain in a colander and rinse with ice-cold water to preserve their vibrant green colour and delicate bite. Drain well.

Toast the walnut kernels in a small pan without fat over medium heat for 2–3 minutes until pleasantly fragrant and nutty. Then remove from the heat, let cool briefly, and roughly chop.

Wash the pointed pepper, deseed it, and cut into small dice. Wash, trim, and finely slice the spring onions into rings. Wash the fresh mint and dill, shake dry, pick the leaves, and finely chop.