By Jan Cheshire
It’s broad bean time again, and we have a wonderful crop as usual. We have spent most afternoons this week podding them, freezing them and of course eating them, along with the peas that Bert grew. It’s always a bit of a challenge to use them up, but they do freeze well and last a few months in the freezer.
It’s broad bean time again, and we have a wonderful crop as usual. We have spent most afternoons this week podding them, freezing them and of course eating them, along with the peas that Bert grew. It’s always a bit of a challenge to use them up, but they do freeze well and last a few months in the freezer.
However, I really love them cooked then cooled and served in a salad. This one is especially nice.
MINT, BEAN AND FETA SALAD
Ingredients
200 grams of broad beans
250 grams of fresh or frozen peas
3 zucchinis diced
1 tablespoon of olive oil
1 lemon juiced and zested
A handful of torn mint leaves
100 grams of feta, crumbled (or use Persian feta which is marinated)
Method
Happy new year, everyone!
MINT, BEAN AND FETA SALAD
Ingredients
200 grams of broad beans
250 grams of fresh or frozen peas
3 zucchinis diced
1 tablespoon of olive oil
1 lemon juiced and zested
A handful of torn mint leaves
100 grams of feta, crumbled (or use Persian feta which is marinated)
Method
- Steam the beans for 3 minutes and the peas for 2 minutes and put in a bowl to cool.
- Cook zucchini in a frying pan with a little oil.
- Add to the bowl and cool.
- Add zest, mint and feta.
- Whisk the lemon juice and olive oil and season.
- Pour over the vegetables and toss well.
Happy new year, everyone!
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