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Broad Bean and Feta Salad
225g of podded broad beans blanch for two minutes and drain, then 100g of chopped feta, two tablespoons of fresh mint, and two tablespoons of extra virgin olive oil fold through while the beans are still warm. Salt and pepper adjust at the end — the feta already brings plenty of salinity, so taste before adding. Two servings in 15 minutes. Works well alongside grilled lamb chops or as a standalone lunch with flatbread.
Equipment
- Stovetop
- Saucepan
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.
