Broad Bean Salad With Mint, Feta And Lemon Oil

250g (½ pound) frozen broad beans (gives you 180g podded beans)

A large handful of mint leaves, roughly torn if very large

1 lemon (zest and a tablespoon of the juice)

2 tablespoons extra virgin olive oil

25g (1 oz) feta

Sea salt flakes and freshly ground black pepper

Place the lemon zest and olive oil in a small bowl and set aside.
Cook the beans, from frozen, in lightly salted boiling water for 5 minutes.
Drain and rinse under cold running water to stop them cooking any more.
Let them cool a little and peel them by popping them out of their skins.
Place the beans and mint in your serving bowl.
Whisk a tablespoon of lemon juice into the lemony oil, along with salt and pepper, adjust to taste, then pour over, giving a gentle toss to dress.
Finish with a crumbling of feta.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🌸Spring

DifficultyVery Easy ⏰ 10m