Begin by bringing a medium pot of water to a rolling boil over high heat. Once boiling, add the fresh sweet peas and let them cook for 2-3 minutes.

Carefully drain the peas in a colander and immediately rinse them under cold running water to halt the cooking.

In a spacious mixing bowl, combine the cooled peas with the crumbled feta cheese and freshly chopped mint leaves.

Squeeze the juice of a fresh lemon over the ingredients and drizzle in some extra virgin olive oil.

Gently toss all the ingredients together, taste, and season with salt and freshly cracked black pepper.

Transfer the salad to a serving dish and serve immediately or chill in the refrigerator.