Broad bean, pea, feta and mint salad

Broad bean, pea, feta and mint salad

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 onion
2 tablespoons olive oil
2kg broad beans in pods, (to yield about 500 g podded)
1kg peas in pods, (to yield about 350 g podded)
50g feta
1/2 lemon
10-12 mint leaves
salt
freshly ground black pepper

Method

  1. Halve, peel and finely slice the onion. Heat 1 tablespoon of the olive oil in a small saucepan over a low to medium heat, add the onion, cover and sweat for 4–5 minutes, then remove the lid and allow to caramelise until golden. Remove from the heat and set aside to cool.
  2. Pod and blanch the broad beans in boiling salted water for 3–4 minutes, then refresh in cold water and skin them. Pod the peas, blanch for 1–3 minutes until tender, then refresh in cold water.
  3. Crumble the feta. Finely grate the zest from the lemon and squeeze the juice. Chiffonade the mint leaves.
  4. Combine the onion, broad beans, peas, feta, mint, remaining olive oil and the lemon zest in a bowl. Season with the lemon juice, and salt and pepper to taste.

Variations

  • Broad bean, pea, Jersey Royal and ham hock salad: Replace half the broad beans and the feta with 200 g boiled, small, new season Jersey Royal potatoes, halved if necessary, and 100 g shredded, cooked ham hock.

    Broad bean, pea, Jersey Royal and chorizo salad: Replace half the broad beans and feta with 200 g boiled, small, new season Jersey Royal potatoes, halved if necessary, and 100 g peeled and sliced cooking chorizo. Fry the chorizo slices until crisp, cool slightly, then crumble and add to the salad with 1 tablespoon coarsely chopped flat-leaf parsley and ½ tablespoon finely shredded preserved lemon.
Tags:
Leiths School of food and wine
cookery course
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