Ingredients:
- Baby spinach leaves (washed)
- 1 cup podded peas (thawed frozen peas may be substituted)
- ½ cup finely sliced fennel
- ½ cup fetta cheese
- Cobram Estate Classic extra virgin olive oil
- Lemon juice
- Sea salt and pepper
Method:
- Blanch peas in boiling water and cool
- Add to spinach and crumble fetta over the spinach and peas
- Make dressing with olive oil, lemon juice, salt and pepper
