This side dish is simple to make and tastes great served hot or cold. Even the pickiest of eaters will be saying, “hmm…that’s not so bad!” I would know, because I live with the king of picky eaters when it comes to vegetables…and fruit…and pasta…and desserts! However, I do love a challenge! The key here is to not overcook the peas. You want them to be crisp in texture.

The flavors of this recipe go beautifully together and I hope that you too, can win over the picky eaters in your life…one dish at a time.

If you are dairy intolerant, use a replacement or try using goat feta instead of a cow’s milk feta. I personally find the goat feta much easier to digest.

*Please note that some deli meats have additives containing gluten. Look for a natural brand that is declared gluten-free.

Sweet Peas with Crisp Prosciutto, Fresh Mint & Feta (Gluten-Free)

Prep Time: 10 minutes      Cook Time: 10 – 15mins      Serves: 4 (as a side)
Author: Milk & Marigolds

Ingredients:
3½ cups of fresh or frozen sweet peas
5 pieces of prosciutto, baked
¼ cup of fresh mint leaves, roughly chopped
¼ cup of goat feta, crumbled
½ a medium-size yellow onion, diced
1½ tablespoons of extra virgin olive oil
salt and pepper to taste

Garnish:
Set aside 2/5 of the pieces of baked prosciutto, crumbled

Instructions:
1.Preheat oven to 375°F. Prepare boiling water in a medium-size pot for the peas.

2. Place the prosciutto on a non-stick baking sheet or on parchment paper. Bake until crisp (should take 7 – 10 minutes). You may want to grill at 500°F for the last few minutes to crisp it up. Keep a close watch to avoid burning.

3. In ½ a teaspoon of olive oil, sauté the diced onion until lightly browned or clear. Set aside.

4. Lightly simmer peas for no more than 2 – 3 minutes. You want the result to be crisp, not mushy. Drain and keep covered.

5. Crumble the feta and three of the crisp prosciutto slices. Set aside the other two prosciutto slices.

6. Chop the mint leaves.

7. Add the remainder of the olive oil (1 Tablespoon), crumbled prosciutto and feta, mint, sautéed onions and salt and pepper to the peas and gently mix all together. Place in a serving dish and then crumble the two set-aside pieces of prosciutto over the peas.

Tips:
This dish is great served hot or cold. Add a squeeze of lemon to add some zest if you wish.