Broad bean, feta and mint salad
200g podded broad beans
2 spring onions
6 mint leaves
Blanch your beans in unsalted water for a couple of minutes, until tender. Refresh in icy water, and peel the outer skin from any larger beans.
Thinly slice the white parts of the spring onions. Mix with beans, a few ‚gratings‘ of lemon zest, a nice amount of olive oil and season with salt and pepper.
Place salad onto serving plates, crumble over feta and finish with torn mint leaves.
Davo at Leila’s