Broad beans with parsley, feta & almonds

A lovely green, summery starter to serve before a meaty main

  • Prep:15 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 306
  • fat 25g
  • saturates 5g
  • carbs 8g
  • sugars 4g
  • fibre 5g
  • protein 13g
  • salt 0.69g


  • 100g broad beans, podded weight
  • small bunch parsley, roughly chopped
  • 1 shallot, finely chopped
  • 50g feta cheese, cubed
  • 1 tbsp olive oil
  • 50g almonds, skin on
  • 1 lemon, cut into wedges
  • crusty bread, to serve


  1. Briefly cook the broad beans in simmering water, drain and refresh in cold water. Squeeze them out of their grey outer pods, if you want.

  2. Put the parsley in a bowl, add the shallot and feta. Heat the olive oil in a small frying pan and toast the almonds, add a little salt to the pan, toss, then add the parsley mix along with the beans. Dress with the juice from 2 of the lemon wedges and serve the other 2 on the side.

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