Place lemon peel, juice, sugar, mustard and a generous seasoning of salt and pepper in a serving bowl. Whisk until sugar and salt have dissolved completely. Whisk in oil.
Cut sugar snap peas in half crosswise, leaving a few small ones whole. Bring a large saucepan of water to a boil. Add sugar snaps and bring water back to a boil. Drain sugar snaps immediately and refresh under cold running water. Add to serving bowl. Turn to coat with dressing.
Add grapes, feta, rocket and spinach. Mix again gently to coat with dressing.
sugar snap peas
Sugar snap peas, like snow peas, are eaten pods and all. They have a sweet taste and tender texture. They are a good source of dietary fibre and vitamin C.