Broad beans with parsley, feta & almonds

Broad beans with parsley, feta & almonds

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(3 ratings)

Prep: 15 mins Cook: 5 mins


Serves 2
A lovely green, summery starter to serve before a meaty main

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal306
  • fat25g
  • saturates5g
  • carbs8g
  • sugars4g
  • fibre5g
  • protein13g
  • salt0.69g
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  • 100g broad beans, podded weight

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • small bunch parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 50g feta cheese, cubed
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g almonds, skin on


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 1 lemon, cut into wedges



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • crusty bread, to serve


  1. Briefly cook the broad beans in simmering water, drain and refresh in cold water. Squeeze them out of their grey outer pods, if you want.

  2. Put the parsley in a bowl, add the shallot and feta. Heat the olive oil in a small frying pan and toast the almonds, add a little salt to the pan, toss, then add the parsley mix along with the beans. Dress with the juice from 2 of the lemon wedges and serve the other 2 on the side.

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Comments (5)

numberonegoat's picture


trekmum's picture

Made this today with fresh picked broad beans from the garden and substituted chopped chives for the shallot - it was delicious! And so quick and easy.

homemadesoup's picture

We had never eaten broad beans before. This recipe brought out the flavour and the almonds just added to it. Will do again.

kathrynl's picture

Brilliant salad using fresh picked home-grown beans and a small red onion as I hadn't any shallots. I also used very tiny cubes of mature cheddar instead of feta and added some fresh mint. Awesome! I'll be making this again!

toadhall1's picture

Loosely followed recipe as computer server went down and couldn't find details again. As result forgot almonds and shallot and used oil. Nevertheless a delicious combination of flavours

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