British Spring veggies are in full swing and this week I'm looking at broad beans. Fresh, crisp and sweet these beauties are a delicious accompaniment to many dishes but sometimes they need to stand alone and be the star of the show! I piled this onto a sourdough walnut bread for a tasty lunch. For the non-vegetarian, try adding a bit of crispy bacon or serve it with some steamed fish.
Serves 1 large portion
Ingredients
200g fresh broad beans, podded
1/2 a clove of peeled garlic
15g Feta cheese
Juice from half a lemon
4/5 mint leaves, finely chopped
1 tbsp extra virgin olive oil
Salt and pepper
Method
Pod your beans and add them to a saucepan of boiling water with a pinch of salt and add the garlic. Boil for around 3-4 minutes and taste one to check if they're cooked then drain. refresh under cold water, drain again, then peel from their skins
If you have a pestle and mortar, add the beans and garlic and lightly crush. You can also do this in a bowl with a potato crusher or a fork.
Mix in the crumbled feta, chopped mint leaves, lemon juice and oil then season to taste.