Broad bean, feta & watercress salad
Peppery watercress makes a bold base for this simple side dish, finished with crumbled cheese and crunchy pine nuts
- Prep:15 mins
- Serves 4
Nutrition per serving
- kcal 278
- fat 21g
- saturates 5g
- carbs 6g
- sugars 1g
- fibre 8g
- protein 11g
- salt 1g
- 400g (podded weight) fresh or frozen broad beans
- small pack mint, leaves picked and very finely chopped
- 4 tbsp extra virgin olive oil
- 100g bag watercress
- 100g feta, crumbled
- 25g pine nuts, lightly toasted
Put the broad beans in a bowl, pour over boiling water from the kettle, then drain and transfer to a bowl of cold water.
Remove the skins from the broad beans by splitting them with your fingernail and slipping out the bean. Make the dressing by combining the mint and olive oil in a small bowl. Season generously.
Toss the watercress with the broad beans, feta and the dressing. Scatter with the pine nuts and serve.