Broad beans with parsley, feta & almonds
- Lulu Grimes
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Serves 2
Easy
Prep: 15 mins
Cook: 5 mins
A star rating of 4.3 out of 5.4 ratingsRate
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A lovely green, summery starter to serve before a meaty main
Vegetarian
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One-pan duck with Savoy cabbage
A star rating of 4.6 out of 5.80 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal306
-
fat25g
-
saturates5g
-
carbs8g
-
sugars4g
-
fibre5g
-
protein13g
-
salt0.69g
low
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Method
-
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.
Recipe from Good Food magazine, June 2010
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A star rating of 4.3 out of 5.4 ratings
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