Broad Beans With Parsley, Feta & Almonds
This vibrant summer salad combines tender broad beans with aromatic parsley, tangy feta, and crunchy almonds, all dressed in a zesty lemon vinaigrette. Perfect for a light and refreshing meal on a warm day. Serve with some crusty bread for a satisfying dish bursting with fresh flavors.
— Constant Cookbook
Ingredients
- 100g broad beans , podded weight
- small bunch parsley , roughly chopped
- 1 shallot , finely chopped
- 50g feta cheese , cubed
- 1 tbsp olive oil
- 50g almonds , skin on
- 1 lemon , cut into wedges
- crusty bread , to serve
Instructions
- Briefly cook the broad beans in simmering water, drain and refresh in cold water. Squeeze them out of their grey outer pods, if you want.
- Put the parsley in a bowl, add the shallot and feta. Heat the olive oil in a small frying pan and toast the almonds, add a little salt to the pan, toss, then add the parsley mix along with the beans. Dress with the juice from 2 of the lemon wedges and serve the other 2 on the side.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 306 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 0.69 milligram of sodium
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