A dressing containing orange blossom water sounds like it should be reserved for desserts. However, my favourite use of this ingredient is actually in savoury food, where its floral flavour seems to take the astringency out of harsh-tasting vinegar and mustard. In this salad, it’s the subtle star of the show, and – rather revelatory – a pea’s best friend!

Method:

• Put your peas in a bowl and use a potato masher to lightly crush them. Add the feta and half the mint.
• In a little bowl, whisk together all your dressing ingredients until fully combined, then pour over the peas.
• Stir this all together, transfer to a serving plate and scatter with the chopped walnuts and remaining mint.

Picture: Yuki Sugiura

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