Make fresh spring onions the star of the show in this dish, along with feta, peas and mint
Prep:15 mins
Serves 4
25g unsalted butter1 tsp olive oil2 bunches of spring onions (about 16), trimmed250ml vegetable stock2 tsp Dijon mustard100g frozen peas1 mint sprig, leaves picked and chopped50g feta, crumbled (vegetarian, if necessary)½ lemon, zested and juiced
STEP 1Heat the butter and oil in a large, lidded frying pan over a medium heat and fry the spring onions for 5 mins, covered, turning occasionally until browned. Mix the stock with the mustard and pour this over the spring onions. Bring to a simmer, cover again and cook for 10 mins, then remove the lid and cook for a further 15 mins.STEP 2Scatter in the peas and cook for 5-10 mins until the peas are cooked, the spring onions tender and the stock has reduced. Spoon onto a serving plate and scatter over the mint, feta and lemon zest. Squeeze over the lemon juice and serve.
