Broad beans with parsley, feta & almonds

Broad beans with parsley, feta & almonds

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(3 ratings)

Prep: 15 mins Cook: 5 mins

Easy

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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Ingredients

  • 100g broad beans, podded weight
    Broad beans

    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
    Parsley

    Parsley

    par-slee

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

  • 1 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    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

    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
    Almond

    Almond

    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
    Lemon

    Lemon

    le-mon

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

  • crusty bread, to serve

Method

  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)

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
3

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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