Ingredients (for 4 people)
400g of fresh peas
1 bunch of pink radishes
4 eggs
A few sprigs of fresh mint and chives
3 generous tablespoons of fresh goat cheese Feta (or curd)
1 tablespoon of lemon juice
1 tablespoon of olive oil
Salt and pepper
Preparation (15 minutes)
To cook the eggs: Plunge the eggs into boiling water for 6 minutes, then immediately cool them in ice water before gently peeling them.
Blanching the peas: Plunge the peas into boiling salted water for 3 minutes, then drain them and rinse them under cold water to keep their beautiful green color.
Prepare the radishes: Wash and slice the pink radishes into thin rounds.
To make the sauce:Mix some of the cheese with the lemon juice, olive oil, chopped herbs, salt and pepper.
To serve: Mix the peas and radishes with the sauce, then place the halved soft-boiled eggs on top.
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