Spring Green Fattoush
This vibrant and refreshing broad bean and feta salad is bursting with fresh flavors and textures. Tender broad beans and crisp cucumber are paired with zesty lemon dressing, fragrant herbs, and creamy feta cheese, creating a colorful and satisfying dish. The toasted pitta bread adds a delightful crunch to this wholesome salad, making it a perfect addition to any meal.
— Constant Cookbook
Ingredients
- 500g broad beans , frozen or fresh
- 1 cucumber
- 3 wholemeal pitta breads
- zest and juice 1 lemon
- 4 tbsp olive oil
- 1 tsp caster sugar
- 20g bunch mint , smaller leaves picked, rest very roughly chopped
- 20g bunch flat-leaf parsley , very roughly chopped
- small bunch chives , snipped
- 170g feta cheese , crumbled
Instructions
- First get all the ingredients ready. Bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. Drain, rinse with cold water to cool, then drain again. Pod the beans from their skins into a large mixing bowl, discard the skins. Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans. Split the pittas so you have 6 thin circles of bread, then toast.
- Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning. Pour over the beans and cucumber, add all the herbs and toss together. Tear the toasted pitta into pieces and add this to the salad with the crumbled feta. Toss together very gently – hands are best – then pile onto a platter to serve.
Cook Time
10M
Prep Time
PT40M
Yield
Serves 6-8 as a starter or side
Nutrition
- Calories: 264 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.12 milligram of sodium
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