- 400g (podded weight) fresh or frozen broad beans
- small pack mint, leaves picked and very finely chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 4 tbsp extra virgin olive oil
- 100g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 100g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 25g pine nuts, lightly toasted
Put the broad beans in a bowl, pour over boiling water from the kettle, then drain and transfer to a bowl of cold water.
Remove the skins from the broad beans by splitting them with your fingernail and slipping out the bean. Make the dressing by combining the mint and olive oil in a small bowl. Season generously.
Toss the watercress with the broad beans, feta and the dressing. Scatter with the pine nuts and serve.