Categories: Popular Recipes

Broad bean, lemon & feta salad

October 28th, 2011

Average rating: 5 out of 5


via: Top recipes - Taste.com.au

Comments (1)

 

  1. The Cook says:
    December 14, 2009 at 7:12 am

    Preparation Time

    30 minutes
    Cooking Time

    5 minutes
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    Ingredients (serves 10)

    * 2 x 600g pkts frozen broad beans
    * 1 lemon
    * 1 bunch fresh mint, leaves picked, torn
    * 20g feta, crumbled
    * 80ml (1/3 cup) extra virgin olive oil

    Method

    1. Cook the beans in a saucepan of boiling water for 5 minutes or until just tender. Refresh under cold running water. Drain. Peel and discard skins. (See tip).
    2. Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Halve and juice the lemon.
    3. Combine the broad beans, lemon rind, mint and feta in a large serving bowl. Whisk together the lemon juice and oil in a small jug. Season with pepper. Pour the dressing over the salad to serve.

    Notes & tips

    * Use your fingertips to split the skin at one end of the broad bean. Squeeze gently to remove the bean. Discard the skin.
    * Make it ahead: Prepare to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 2 up to 1 hour before serving.
    * Variation: If you like, swap the broad beans and feta for frozen peas and goats cheese.
    *

    For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

    Good Taste – December 2008, Page 63

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