Broad Bean, Pea and Feta Salad with Mint
Makes 1 serving

INGREDIENTS
120 g Broad beans, podded (Frozen and podded. Slip the grey skins off after blanching; it takes five minutes and the beans underneath are bright green and sweet.)
80 g Frozen peas
40 g Feta
80 g Little gem lettuce
50 g Radishes
10 g Pumpkin seeds
8 g Olive oil
Juice of half a lemon Lemon juice
A handful, torn Fresh mint
To taste Salt

METHOD
1. Boil the broad beans and peas together for three minutes, drain, cool under the tap and pop the broad beans out of their skins.
2. Toast the pumpkin seeds in a dry pan until they start to pop.
3. Whisk the oil, lemon and salt and toss the beans, peas, sliced radish and torn lettuce in it.
4. Crumble the feta over and finish with the mint and seeds.

Contains milk.

RECIPE NOTES
Feta and pumpkin seeds are the protein and most of the fat. Without meat it lands at 22 g of protein, which is on the low side for a lunch, so a boiled egg or a slice of sourdough alongside is reasonable.
Frozen broad beans are fine. The season for fresh ones is about three weeks and the frozen ones are picked in it.

Full recipe: https://www.getfuel8.com/recipes/broad-bean-pea-feta-mint-salad
