For the dressing, combine the crushed garlic, lemon juice and honey. Slowly whisk in the extra virgin olive oil. Season with salt and pepper
In a large pan of boiling salted water, cook fresh peas for 5-6 minutes (3 minutes if frozen), adding the sugar snap and snow peas for the final 2 minutes (less if you like them crunchy). Drain and refresh under cold water. Cool completely.
Place the vegetables in a large bowl with the pea shoots, feta, mint and dressing and toss gently to combine.