Broad Bean, Dill and Feta Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The original recipe for this came from Sybil Kapoor's Simply British cookbook, but she used mint. I favour dill but of course you could use whatever takes your fancy at the time. A lovely salad when broad beans come out in early summer and also hearty enough that you could take it to work for lunch. Ingredients:
1 clove garlic, crushed or 1 tablespoon pureed roasted garlic |
3 -4 tablespoons dill, finely chopped |
2 tablespoons white wine vinegar |
6 tablespoons olive oil (extra virgin is best) |
1 lb fresh young broad bean, shelled |
4 large tomatoes, roughly chopped |
200 g feta cheese |
20 black olives, pitted |
Directions:
1. Whisk together the garlic, dill, vinegar and olive oil.
2. Season to taste.
3. Boil some water in a pan and throw in the beans.
4. Simmer for 3-4 minutes until tender, then drain and cool slightly.
5. Mix the beans with the rest of the ingredients and the vinaigrette.
6. Leave a few hours to let the flavours mix.
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