Name: Broad bean, feta & watercress salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Greek
Ingredients: 400g (podded weight) fresh or frozen broad beans; small pack mint leaves picked and very finely chopped; 4 tbsp extra virgin olive oil; 100g bag watercress; 100g feta crumbled; 25g pine nuts lightly toasted

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Broad bean, feta & watercress salad

Broad bean, feta & watercress salad

Chelsie Collins

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Serves 4

Easy

Prep: 15 mins

No cook

A star rating of 4 out of 5.1 ratingRate

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Peppery watercress makes a bold base for this simple side dish, finished with crumbled cheese and crunchy pine nuts

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g (podded weight) fresh or frozen broad beans
small pack mint

leaves picked and very finely chopped
4 tbsp extra virgin olive oil
100g bag watercress
100g feta

crumbled
25g pine nuts

lightly toasted

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Nutrition: per serving

kcal278
fat21g
saturates5g
carbs6g
sugars1g
fibre8g
protein11g
salt1g

Method

step 1

Put the broad beans in a bowl, pour over boiling water from the kettle, then drain and transfer to a bowl of cold water.
step 2

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.
step 3

Toss the watercress with the broad beans, feta and the dressing. Scatter with the pine nuts and serve.

Recipe from Good Food magazine, August 2015

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A star rating of 4 out of 5.1 rating

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