Bring a pan of lightly salted water to the boil, drop in the peas, cook for a maximum of 2 minutes, then drain.
Heat the oil in a frying pan, add the spring onions and cook gently for 4–5 minutes, until soft. Transfer to a bowl and mix in the still-warm peas.
To make the dressing, whisk the lemon juice and oil together in a bowl with plenty of seasoning, or shake the ingredients in a screw-top jar to combine. Trickle this dressing over the spring onions and peas and stir gently until well coated.
Spoon the salad on to plates or dishes. Crumble the cheese over the top, scatter on the thyme if using, and serve immediately.
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