Greek Broad Bean Salad Recipe
Broad beans are in season from June until September, and this fresh green Greek salad with marinated feta is a great way to make use of them while you can. Serve as a side salad, or with toasted...
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Cooking tools:
- Microplane
- Fine-mesh sieve
- Kettle
- Saucepan
- Colander
- Dish
- Whisk
- Mixing bowl
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
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
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