VNiceFood

The Broad Bean Salad I Make Every Week — Mint, Feta & Lemon Oil

The Broad Bean Salad I Make Every Week — Mint, Feta & Lemon Oil
Prep
10 min
Cook
5 min
Total
15 min
Serves
8
Calories
280 kcal
Carbs
12.00 g

Ingredients

  • 250gfrozen broad beans ((for 180g podded beans))
  • 1 large handfulmint leaves
  • 1lemon
  • 2 tablespoonsextra virgin olive oil
  • 25gfeta

Instructions

  1. 1

    Place the lemon zest and olive oil in a small bowl and set aside.

  2. 2

    Cook the broad beans, from frozen, in lightly salted boiling water for 5 minutes. Drain and rinse under cold running water to stop them cooking further.

  3. 3

    Let the beans cool a little, then peel them by popping them out of their skins.

  4. 4

    Place the beans and mint in a serving bowl.

  5. 5

    Whisk a tablespoon of lemon juice into the lemony oil, along with salt and pepper to taste, then pour over the beans and mint. Gently toss to dress.

  6. 6

    Finish with a crumbling of feta.