The broad beans are ready in the garden, and I decided to make the most of them by showcasing them in a salad rather than just having them boiled on the side of the plate.
To make this you will need
150g broad beans, weight after podding. Our beans were young and tender ones, picked a few minutes before cooking, so there was no need to double-pod them, but bigger, older ones from a supermarket may need it.
70g feta cheese
a handful of Kalamata olives - about a dozen
6 sprigs of fresh Greek oregano
1 lemon, juice and grated rind
3 tablespoons olive oil
Cook the broad beans until just tender - ours only took 3 minutes but bigger ones will take 5-10 minutes depending on their age.
While they are cooking, whisk together the lemon rind and juice and olive oil.
Drain the beans and immediately mix them into the oil and lemon mixture and leave to cool.
When ready to serve, drain the beans from the dressing, reserving the dressing to serve on the side, and place in a serving dish. Crumble over the feta, scatter the olives over and sprinkle with the finely chopped oregano. Serve with the dressing on the side.
As there was some feta left, I served the rest with sliced melon and chopped mint.
I am sharing this with Simple and in Season at Feeding Boys