Broad bean, feta and mint salad

Broad bean, feta and mint salad

Serves 2

200g podded broad beans

2 spring onions

50g feta

6 mint leaves

1 lemon

olive oil

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