Broad beans with parsley, feta & almonds
- Preparation and cooking time
- Serves 2
A lovely green, summery starter to serve before a meaty main
- STEP 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.
- STEP 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.