Broad beans and peas with mint and feta

Broad beans and peas with mint and feta

By
From
A Year In My Kitchen
Serves
4

This is really a little summer side dish. It works well with roasted chicken at room temperature, served with a properly ripe tomato salad and crusty bread on the side. It is also delicious with barbecued butterflied leg of lamb or grilled steaks, but for me, only when the weather is warm. To my mind, it is a dish best eaten outside.

Ingredients

Quantity Ingredient
175g freshly podded broad beans
175g freshly podded peas
small bunch mint
1/2 lemon, juiced
50ml extra virgin olive oil
sea salt
freshly ground black pepper
175g persian or barrel-oaked feta
1/3 cup see method for ingredients
2 tablespoons see method for ingredients, or to taste
1/2 lemon, finely grated zest, or to taste

Method

  1. Bring a large pan of water to the boil. Add the broad beans, allow the water to come back to the boil and cook for 45 seconds. Remove with a slotted spoon to a colander and refresh under cold water. When cool, slip off the dull greenish grey skins to reveal the limey green beans inside and place these in a bowl.
  2. To blanch the peas, drop them into the same boiling water, return to the boil and cook for 1 minute. Drain and refresh under cold water, then pat dry and add to the broad beans.
  3. Tear the mint and toss through the peas and broad beans. Squeeze over the lemon juice and drizzle with the extra virgin olive oil. Toss to combine and season with a grinding of pepper and perhaps the tiniest amount of salt (if any at all, as the feta will be intensely salty).
  4. Slice the feta into long fine shards, or crumble it between your fingers if you prefer. Pile the salad into serving bowls and surround with the feta. Spoon the roasted onions over the salad. Drizzle with basil oil and sprinkle with lemon zest to serve.

Note

  • Double podding broad beans may seem a bit tedious, but it transforms them from a tough, dull vegetable into tender beans that are beautiful to look at and a treat to eat.
Tags:
seasonal
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