Cook the broad beans according to
packet instructions, then drain and
refresh them in cold water. If you’ve
got the time, peel the skins off the beans
with your fingers – this is a fiddly job,
but it’s worth the effort because the
skins can be quite tough.
Heat 2 tablespoons of the olive oil in
a frying pan. Add the chopped shallot
and sliced garlic and fry for a minute
or two over a medium heat until pale
golden. Stir in the chopped rosemary,
then tip in the beetroot quarters and stir
gently for 3-4 minutes, so the flavours
mingle in the heat. Remove from the
heat and leave to cool.
Lift out the beetroot quarters and put
them into a bowl together with the salad
leaves. Stir the vinegar and the
remaining olive oil into the pan juices,
then pour over the beetroot and salad
leaves. Toss gently to mix through.
Finally, just before serving, toss in the
broad beans and cubes of feta cheese
and taste for seasoning.