Greek Broad Bean Salad Recipe | olivemagazine

Ingredients

• 200g block feta
• 1 tsp fennel seeds lightly toasted
• 2 lemons 1 zested and both juiced
• chopped to make 2 tbsp dill
• extra virgin olive oil
• ¼ tsp dried oregano
• 1 small red onion diced
• 350g (double-podded if you like) podded broad beans
• 1/2 cucumber halved lengthways and roughly chopped
• a handful nocellara green olives halved and stones removed
• 1 stick celery thickly sliced
• a small bunch flat-leaf parsley leaves picked and torn
• 1 cos lettuce leaves seperated
• to serve toasted pitta or flatbread