• 2 Lebanese cucumbers halved lengthways and sliced
  • 2 cups of green peas
  • 30-40 grams of Broccoli and Red Cabbage Microgreens
  • 1/2 cup of mint (roughly cut)
  • 1/2 lemon juiced
  • 1.5 tablespoons of olive oil


Tip peas into a bowl, pour over a kettle of hot water and set aside for 10 minutes to defrost. Once defrosted, drain peas.

Halve the cucumbers lengthways and sliced. Add to the bowl of peas, and mix in Microgreens and feta with olive oil and lemon juice. Season with salt and pepper and serve.