8th Dec 2016

Simple Broad Bean and Mint Salad

Broad Bean and Mint Salad on yellow plate with blue background
Kate Broman

Looking for a different type of salad this week? Our Broad Bean and Mint Salad is generous, but you can keep it in the fridge for a healthy snack throughout the week.

Serves: 10
Time: 10 minutes


  • 2 x 600g packets frozen broad beans
  • 1 lemon
  • 1 bunch fresh mint, leaves picked, torn
  • 20g feta, crumbled
  • 80ml (1/3 cup) extra virgin olive oil
  • salt and pepper

In a saucepan of boiling water, cook beans until just tender (about 5 minutes). Run cooked beans under cool water and peel, discarding the skins. Set aside. Using a small grater or zester, zest the lemon. Halve and juice the lemon. In a large bowl, mix together the beans, lemon zest, mint and feta. In a small jug, whisk the lemon juice and oil.

Pour dressing over the salad and mix to combine. Add salt and pepper to taste.

Related articles:
Three-Bean Salad
10 Spring Superfoods
Pea, Bacon and Feta Pasta


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