The lunch edit 772

Broad Bean, Pea and Feta Salad with Mint

Make broad bean, pea and feta salad with mint, from the first ingredient to the finished dish.

1 serving · 10 ingredients · 4 steps

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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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