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Broad bean, feta and herb salad
- Prep time:
- 10 mins
- Cook time:
- 5 mins
- Serves:
- 8
Make the most of new season broad beans with Matthew Fort's herby summer salad
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Ingredients
- 1kg fresh Broad beans, or 400g podded
- 400g Feta cheese
- 1/2 Lemon, juice only
- Olive oil
- 4 sprigs mint, summer savory or chervil
Method
1. Pod the broad beans if using fresh, and cook in boiling water for 2-3 minutes. Drain and plunge into cold water. Meticulous cooks can squeeze them out of their white skins – but it is fine to leave them as they are.2. Crumble the feta into rough cubes and toss with the broad beans. Squeeze over the lemon juice and drizzle with olive oil. Season with pepper – you shouldn’t need any salt as the feta is quite salty.
3. Strip the leaves off the herb sprigs and scatter over the salad. This dish works well with crusty bread.
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