- 500g broad beans, frozen or fresh
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 1 cucumber
- 3 wholemeal pitta breads
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp caster sugar
- 20g bunch mint, smaller leaves picked, rest very roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 20g bunch flat-leaf parsley, very roughly chopped
- small bunch chives, snipped
- 170g feta cheese, crumbled
First get all the ingredients ready. Bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. Drain, rinse with cold water to cool, then drain again. Pod the beans from their skins into a large mixing bowl, discard the skins. Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans. Split the pittas so you have 6 thin circles of bread, then toast.
Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning. Pour over the beans and cucumber, add all the herbs and toss together. Tear the toasted pitta into pieces and add this to the salad with the crumbled feta. Toss together very gently – hands are best – then pile onto a platter to serve.