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.
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.