Salad of spring peas, beans, goat's feta and pumpkin seeds

Chef Peter Gilmore's spring salad.
Chef Peter Gilmore's spring salad. Photo: Christopher Pearce

This salad makes the most of all the beautiful spring produce around at the moment. Reducing verjuice is something we do at Bennelong to give a nice bit of sweetness and acid to the dressing.


200ml semillon or other white wine-grape verjuice

1 eschallot finely diced

fine sea salt to taste

50ml extra virgin olive oil

100g small snowpeas

100g sugar snap peas

50g Roman or flat beans

50g shelled peas

50g double shelled broad beans

50g roasted pepitas

100g goat's feta

small bunch mint leaves

small bunch basil leaves


1. Place the verjuice into a small saucepan and reduce over a high heat until 50 millilitres remains. Place the finely diced eschallot into a small bowl. Pour the reduced verjuice over the finely diced eschallot. Add a pinch of sea salt and mix well. Add the virgin olive oil, mix well and put aside.

2. Top and tail the snow peas, snap peas and Roman beans. Bring a large pot of water to the boil and have a large pot of iced water standing by. Blanch all the peas and beans in the boiling water for one minute, strain and refresh in the iced water. Drain the iced water and place the peas and beans into a large bowl. Pour the dressing over and mix well. Place the peas and beans on a serving platter and lightly season with sea salt. Crumble over with the goat's feta, sprinkle over the roasted pepitas, garnish with mint and basil leaves.

This recipe goes well with Gilmore's roast rack of lamb recipe.