Broad bean and feta salad

Broad beans are healthy and quite filling. You can make lovely salads with them that go well with grilled meat and fish - or these salads can be eaten as a vegetarian main dish! So here's an example - this broad bean and feta salad is perfect for a barbecue or with a Sunday roast, or just as a filling in pita. It takes only a few minutes to throw together!

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

250 g broad beans shelled if you prefer
3 Tbsp olive oil
Juice of half a lemon
3 spring onions
3 Tbsp chopped parsley
100 g feta cheese
2 handful of rocket leaves arugula

Method

Blanch the broad beans in boiling water for 3-5 minutes. Drain and transfer to a serving bowl. Add 2 tablespoons of oil and the lemon juice. Let it cool.
Slice the spring onions diagonally and add to the salad together with the parsley.
Crumble the feta over the salad, drizzle with the remaining oil and season to taste. Toss gently.
Just before serving, mix in gently the rocket/arugula leaves.