Broad bean and feta salad

Inspired by fresh garden produce, this is a delicious early summer salad. Serves 1

100g podded broad beans

40g dry home-made bread (slightly stale), cubed

40ml extra virgin olive oil

salt & pepper

2 tsp white wine vinegar

1 small clove garlic, crushed

1 spring onion, chopped

50g feta cheese or a similar cheese that is safe for you, diced or crumbled

sprig of mint, chopped

sprig of dill, chopped

handful of baby salad leaves

juice of 1/2 a lemon (optional, if you can tolerate it)

  1. cook beans in boiling salted water for 3-4 minutes. Drain, leave to cool, then peel off skins
  2. fry bread in about half the oil until crisp and brown. Season with salt and pepper and leave to cool
  3. mix rest of oil, vinegar and garlic & some black pepper. Whisk well.
  4. mix all ingredients together except leaves and lemon juice. Leave to stand for 30 minutes.
  5. Put salad leaves on plate, tip rest of ingredients over, squeeze lemon on top and serve immediately.
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About Tiger

dreamer. writer. thinker. sometimes all three at once.
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