Broad Beans with feta
This is, like many salads, just a question of putting some things together and creating joy on a plate. It’s very similar to the Flageolet Beans salad. But different.
About the ingredients:
There are no quantities in this – it’s something you judge yourself. The amount of time you need to cook your broad beans depends on their freshness. If they’re young plants and straight out of the garden or allotment then lucky, lucky you – and you’ll only need to cook them for about three minutes. If not, (which is more likely), then cook them for longer – maybe 6-8 minutes.
- Broad Beans
- Olive oil
- Salt and pepper
Shell the broad beans and cook them in boiling salted water until tender. Drain, and while they’re still warm, add the olive oil, lemon juice, salt and pepper – as much as you think is right. The reason you do this when the beans are still warm is that they absorb the flavours better. Then stir in some mint leaves and crumble some feta on top. So good.