08 Sep broad bean + feta
Let’s hang on to our summer with salads for supper this week. I usually associate broad beans with springtime but it’s becoming more common to find broad beans in the supermarket a little bit later in the year, or even frozen. Like peas, they freeze quite well, so they do actually work quite well out of their season. I’ve paired the broad beans with feta for a lovely light salad this week.
Broad Bean and Feta Salad
Prep Time: 10 minutes
200g podded fresh (or frozen) broad beans
100g feta cheese
2 baby spring onions
2 large handfuls of rocket
1 tablespoon of red wine vinegar
3 tablespoons of olive oil
Half a lemon
1 tablespoon of honey
- Use a small knife to remove bean from its outer skin. This is a bit fiddly but it is most certainly worth it to see the colour and taste the texture of the bean.
- Place the rocket in a large salad bowl. Crumble the feta cheese on top. Slice the baby spring onions and add to the salad. Finally, add the broad beans to the salad.
- Make a dressing by mixing the red wine vinegar, olive oil, the juice of half a lemon and honey together. Add a generous pinch of salt and pepper before drizzling all over the salad. Serve immediately.
This recipe first appeared in The Irish Independent on August 27th