Name: Broad bean, radish and feta salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: ½ red onion; 1 tsp cumin seeds; 100 g broad beans (fresh or frozen); 200 g radishes; 50 g feta (crumbled); 2 Tbsp chopped mint leaves; For the dressing: 1 tsp mustard (1 Tbsp white wine vinegar, 2 Tbsp extra-virgin olive oil, 1 garlic clove, crushed); To garnish: 1 Tbsp of salad cress (optional)

Broad bean, radish and feta salad

This broad beans, radish and feta salad can be prepared in just 10 minutes – it’s a perfect filler in pita for a light lunch or goes well as a side dish with grilled fish and meat (particularly lamb). Instead of broad beans you can make it with green beans or green peas too.

Print Recipe

Prep Time 5

Cook Time 5

Resting Time 4

Total Time 10

Servings: 2 people

Cuisine: Middle Eastern

Calories: 1234

Ingredients Method

Ingredients

½ red onion
1 tsp cumin seeds
100 g broad beans fresh or frozen
200 g radishes
50 g feta crumbled
2 Tbsp chopped mint leaves
For the dressing: 1 tsp mustard 1 Tbsp white wine vinegar, 2 Tbsp extra-virgin olive oil, 1 garlic clove, crushed
To garnish: 1 Tbsp of salad cress optional

Method

Blanch the broad beans in boiling, slightly salted water for 3 minutes, then drain and rinse with cold water and set aside.
Cut off the ends of the radishes, then quarter or slice them. Finely slice the onion.
Dry-fry the cumin seeds for a couple of minutes until fragrant.
When the broad beans are cool, pop them out of their skin and toss with the radishes, onion , mint and in a serving dish. Scatter the cumin seeds and feta on tip. Season to taste. Toss.
Whisk the ingredients for the dressing in a small bowl and pour over the salad just before serving.
Garnish with salad cress or small mint leaves.

Broad bean, radish and feta salad

Ingredients

Method

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