A simple yet fresh salad that celebrates the best of broad beans in June. Perfect alongside grilled fish, lamb, chicken, or as part of a sharing table.
Serves: 4
Ingredients
500g broad beans
150g feta, cut into chunks
2 tbsp extra-virgin olive oil
Juice of 1 lemon
Zest of 1 lemon
2 tbsp fresh mint leaves, roughly torn
Sea salt, to taste
Freshly ground black pepper, to taste
Method
Bring a pan of salted water to the boil. Cook the broad beans for 2-3 minutes until tender. Drain and refresh under cold water.
If using fresh broad beans, remove the outer skins by gently pinching each bean.
In a large bowl, whisk together the olive oil, lemon juice, a pinch of salt and a few grinds of black pepper. Add the broad beans and mint, tossing gently to coat. Fold through the feta and scatter over the lemon zest.
Taste and adjust the seasoning before serving.
For extra freshness, add a handful of pea shoots or finely sliced spring onions. A pinch of chilli flakes also works beautifully with the sweetness of the broad beans.