Broad beans with parsley, feta & almonds

Broad beans with parsley, feta & almonds

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
306
protein
13g
carbs
8g
fat
25g
saturates
5g
fibre
5g
sugar
4g
salt
0.69g

Ingredients

  • 100g broad beans, podded weight
  • small bunch parsley, roughly chopped
  • 1 shallot, finely chopped
  • 50g feta cheese, cubed
  • 1 tbsp olive oil
  • 50g almonds, skin on
  • 1 lemon, cut into wedges
  • crusty bread, to serve

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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.

Recipe from Good Food magazine, June 2010

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Comments

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numberonegoat's picture
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Awesome

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
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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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