A lovely green, summery starter to serve before a meaty main
Prep:15 mins Cook:5 mins
Nutrition per serving
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
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.
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.