Fennel Zucchini Salad with Watercress Mint Feta

Ingredients

• 1 cup peas, fresh or frozen
• 3 small zucchini (4-5 inches each)
• 1 medium fennel bulb
• 4 cups gently packed trimmed watercress (about 1 large bunch)
• ⅓ cup torn fresh mint, plus more for garnish
• 3 tablespoons good-quality extra-virgin olive oil
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• ¼ teaspoon sea salt
• ¼ teaspoon ground pepper
• ⅔ cup crumbled sheep's-milk feta, plus more for garnish

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