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Spinach, broad bean & feta salad

Spinach, broad bean & feta salad

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A star rating of 4.7 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 20 - 25 mins
  • Easy
  • Serves 4

A light salad full of good-for-you greens, and made more filling with couscous

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal410
fat22g
saturates8g
carbs39g
sugars0g
fibre6g
protein17g
salt3.16g
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Ingredients

  • 250g couscous
  • 300g frozen broad beans
  • 125g baby spinach leaves
  • 20g pack fresh mint
  • 85g black olives
  • 200g pack feta cheese

Method

  • STEP 1

    Prepare couscous with boiling water, according to the packet's instructions.

  • STEP 2

    Meanwhile, boil broad beans according to pack instructions. Cool in a colander under the cold tap, then drain. Put baby spinach leaves into a colander and pour over boiling water to wilt. Refresh under cold water and squeeze dry.

  • STEP 3

    Stir the broad beans, spinach, mint and the black olives into the couscous. Crumble in the feta. Drizzle with plenty of olive oil and season. Toss well.

Goes well with

Recipe from Good Food magazine, August 2004

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Overall rating

A star rating of 4.7 out of 5.14 ratings
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