Fennel & Zucchini Salad with Watercress, Mint & Feta

If using frozen peas, cook in boiling salted water for 45 seconds to 1 minute. Transfer to a bowl of ice water until cold. Drain well.

Trim zucchini and thinly slice on the bias. Slice fennel paper-thin, using a mandoline if you have one.

Combine the peas, zucchini and fennel in a large bowl with watercress and mint. Gently toss with oil, lemon zest and juice, salt and pepper. Gently stir in feta. Serve right away, garnished with more mint and/or feta, if desired.