I love this simple dish of peas, tomatoes and feta, similar to the Greek dish Fasolakia but using peas instead of beans. While this will pair beautifully with lamb, I enjoy it as a dish on its own, and serve it with plenty of warm crusty bread to soak up the ever so delicious juices. If you can’t get Greek oregano, then substitute dried oregano. This will serve 4-6 as a side dish.
I like to serve this with a young Semillon.
Peas braised in tomato with feta
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 small Spanish onion, diced
3 garlic cloves, finely chopped
1/4 teaspoon dried chilli flakes
3 very ripe tomatoes, coarsely chopped
250gm mixed cherry tomatoes, halved
300gm podded peas (about 660gm unpodded)
Pinch of dried Greek oregano
100gm each sugar snap peas and snow peas, trimmed, halved diagonally
2 tablespoons each coarsely chopped dill, parsley and oregano, plus extra for scattering
To serve: coarsely crumbled Greek feta
Heat oil in a wide saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (4-5 minutes). Add chilli flakes, stir for 30 seconds, add tomato, season to taste and simmer until tomato starts to break down (4-5 minutes). Add peas, dried oregano and 250ml water and simmer until peas are tender (15-20 minutes). Add sugarsnap peas and snow peas, simmer for another 10 minutes, season to taste and stir in dill, parsley and oregano. Drizzle with extra oil, scatter with feta and extra herbs and serve hot.
