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Broad Bean and Feta Salad
Sweet, earthy broad beans meet salty chunks of feta in this bright Mediterranean-inspired bowl. You'll love how the fresh mint and a simple squeeze of lemon juice wake up the flavors, creating a vibrant side dish that feels incredibly fresh. It's a fantastic companion for grilled meats or a satisfying light lunch on its own. The contrast between the tender legumes and the crumbly cheese makes this a salad you'll turn to all season long.
Ingredients
- 225g (8oz) podded broad beans (see Cook’s Tip )
- 100g (3½oz) feta cheese, chopped (see Vegetarian Cheeses )
- 2 tbsp freshly chopped mint
- 2 tbsp extra virgin olive oil
- salt and ground black pepper
Instructions
- 1Boil the broad beans in salted water for 3 to 5 minutes until they become tender. Drain the beans and immediately transfer them to a bowl of cold water to stop the cooking process, then drain them a final time. Plunging them in cold water locks in their bright green color.
- 2Place the cooled beans into a mixing bowl along with the chopped feta cheese, fresh mint, extra virgin olive oil, and a squeeze of lemon juice. Season generously with salt and black pepper, tossing gently to combine all the ingredients.
Notes
- Texture: Remove the bean skins after boiling if you prefer a smoother, more refined salad.
- Serving: Offer extra lemon wedges on the side for a brighter, punchier flavor.
- Make ahead: You can boil and shock the beans up to a day in advance. Store them in the fridge and assemble the salad just before eating.