The first broad beans of the season are beginning to appear in the shops now although ours in the garden still have a long way to go. Here is a salad that helps to make these precious beans into the star attraction of a summer meal
Cooked broad beans (I couldn't be bothered to double pod them, and as they were young and very fresh they didn't need it, but if your beans are older or you are serving the dish for a special occaasion, you might want to) are mixed with diced cooked beetroot and cubes of feta cheese.
Dress this with a dressing made from a tablespoon of lemon juice whisked with three of olive oil, seasoning and some chopped fresh mint. As soon as you do this, the colour of the beetroot starts to bleed into the cheeses, so the photo was taken before dressing it, with a few mint sprigs to symbolise the dressing!
I an submitting this to No Croutons Required at Tinned Tomatoes.