Broad Bean, Radish & Feta Salad

  • 20 MINS
  • |
  • 5 MINS
  • |
  • SERVES 6, as a side

Part of our Easter Feast, this simple dish brightens any plate. We love getting guests involved by podding the broad beans, a small ritual before lunch begins. Once that’s done, the hard work is over!

Broad Bean, Radish & Feta Salad

Ingredients

  • 1kg frozen broad beans
  • ½ cup slivered almonds
  • 5 spring onions, thinly sliced
  • 5 radishes, thinly sliced
  • 1 block feta, crumbled
  • Handful of mint and parsley, chopped
  • Juice of half a lemon
  • Olive oil
  • Sea salt

Method

Step 1.
Bring a medium saucepan of water to the boil. Add the broad beans and cook for 5 minutes. Drain and rinse under cold water to stop the cooking.
Step 2.
Once cool enough to handle, remove the outer skins by using your fingernail to make a small incision in the skin, then give them a gentle squeeze to pop out the bean. . This step is a little time-consuming, but its worth it!
Step 3.
Place the peeled beans in a large bowl. Add the spring onion, radishes, slivered almonds and herbs.
Step 4.
Crumble over the feta, then dress with olive oil, lemon juice and a pinch of salt. Toss gently to combine. Taste and adjust seasoning as needed and serve