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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 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
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
 

  1. Blanch the broad beans in boiling, slightly salted water for 3 minutes, then drain and rinse with cold water and set aside.
  2. Cut off the ends of the radishes, then quarter or slice them. Finely slice the onion.
  3. Dry-fry the cumin seeds for a couple of minutes until fragrant.
  4. 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.
  5. Whisk the ingredients for the dressing in a small bowl and pour over the salad just before serving.
  6. Garnish with salad cress or small mint leaves.