Mint, pea, sugar snap & feta salad

This salad is just wonderful - it reminds me of spring and with the wonderful weather of late in Sydney, it really inspired me to make it. It also went wonderfully with the sticky ribs!
It takes no time to make and is super easy.
I blanched the sugar snaps and peas in boiling water for 3 minutes before draining and plunging in ice cold water to stop the cooking process. Drain well again. I remove the mint leaves from the sprigs of a bunch of mint. I finely slice a quarter of a spanish onion and crumble some danish feta. Combine everything in a bowl and dress with EV OO, lemon juice, and add a generous cracking of black pepper. Does it get any easier????!!!