This light summer salad makes for a perfect picnic treat and is suitable for veggies, too.
Ingredients
- 200g fresh (or frozen) podded broad beans
- 200g fine green beans, topped
- Grated zest and juice of 1 lemon
- 1 large garlic clove, crushed
- Pinch of caster sugar
- 3 tbsp extra-virgin olive oil
- 450g yellow and red cherry tomatoes, halved
- 50g pine nuts, toasted
- Large handful of fresh flatleaf parsley, finely chopped
- Large handful of fresh mint, finely chopped
- 175g feta, finely sliced
- Caramelised red onion relish to serve
Method
- 1. Cook the broad and green beans in boiling salted water for 2-3 minutes until tender. Drain, refresh in cold water, then remove the skins from the broad beans.
- 2. Make the dressing by combining the lemon zest and juice with the garlic and a pinch of sugar. Season, then gradually whisk in the olive oil. Pour into a jar and top with a lid.
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- 3. Mix the beans with the tomatoes, pine nuts and herbs. Pour over the dressing, stir and top with the feta. Serve with onion relish on the side.
Nutritional info
Per serving: 231kcals, 18g fat (5.3g saturated), 9.3g protein, 8.4g carbs, 5.3g sugar, 1.1g salt, 5.3g fibre