Broad bean, feta & watercress salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
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
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.
