Lunch

Broad Bean, Pea and Feta Salad with Mint

Name: Broad Bean, Pea and Feta Salad with Mint
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 120 g Broad beans, podded; 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

Skinned broad beans and peas with radish, little gem, feta and toasted pumpkin seeds in a lemon and olive oil dressing. 414 kcal.

Calories: 414kcal
Protein: 22g
Fat: 23g
Carbs: 27g

Per serving, makes 1. 20 minutes of work. Published 8 September 2026.

Allergens

Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Broad Bean, Pea and Feta Salad with Mint, plated and ready to serve. — The finished recipe. Broad Bean, Pea and Feta Salad with Mint

Ingredients 1 to 6 for broad bean, pea and feta salad with mint arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 10 for broad bean, pea and feta salad with mint arranged separately on a dark worktop. — Ingredients 7 to 10. 8 g Olive oil. Juice of half a lemon Lemon juice. A handful, torn Fresh mint. To taste Salt

Broad Bean, Pea and Feta Salad with Mint, preparation step 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. — Step 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.

Broad Bean, Pea and Feta Salad with Mint, preparation step 2: Toast the pumpkin seeds in a dry pan until they start to pop. — Step 2. Toast the pumpkin seeds in a dry pan until they start to pop.

Broad Bean, Pea and Feta Salad with Mint, preparation step 3: Whisk the oil, lemon and salt and toss the beans, peas, sliced radish and torn lettuce in it. — Step 3. Whisk the oil, lemon and salt and toss the beans, peas, sliced radish and torn lettuce in it.

The finished broad bean, pea and feta salad with mint. — Step 4. Crumble the feta over and finish with the mint and seeds.

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Ingredients

Broad beans, podded120 g
Frozen and podded. Slip the grey skins off after blanching; it takes five minutes and the beans underneath are bright green and sweet.
Frozen peas80 g
Feta40 g
Little gem lettuce80 g
Radishes50 g
Pumpkin seeds10 g
Olive oil8 g
Lemon juiceJuice of half a lemon
Fresh mintA handful, torn
SaltTo taste

Method

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

Worth knowing

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.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.