Bean, tomato and feta salad
Average rating:
A deliciously simple salad that has a real taste of summer. Fresh broad beans are very tender and take only moments to cook
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Skill level: Easy peasy
Ingredients
For a more substantial salad, cook 125g (5oz) farfalle, penne or pasta of your choice according to the instructions on the packet. Drain well and add to the salad. If fresh beans aren't available, use frozen.
- 400g (14oz) fresh broad beans
- 100g (4oz) sun-blushed or sun-dried tomatoes, drained of oil and roughly chopped
- 1tbsp of French or Italian salad dressing
- 100g (4oz) feta cheese, crumbled or roughly chopped
- Salt and freshly ground pepper to taste
Method
- Cook the broad beans in a pan of boiling salted water for 4-5 mins, or until just tender. Drain and plunge into ice-cold water to cool. Peel away the outer shell if required.
- Place the beans in a serving dish and stir in the tomatoes. Toss with the dressing. Season with freshly ground black pepper and sprinkle over the feta.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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