Broad bean & feta salad

Season:  Springimage

Type:  Salads

Difficulty:  Easy

Serves:  4 at home or 24 tastes in the classroom

Fresh from the garden:  broad beans, onion, rocket, mint, parsley, lemon

Recipe source: Adapted from Stephanie Alexander’s Kitchen Garden Companion

Equipment

  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • bread knife
  • pastry brush
  • tomato knife
  • medium knife
  • baking tray
  • large saucepan
  • mezzaluna
  • scales
  • colander
  • 1 large bowl
  • juicer
  • serving plates

 

Ingredients

  • 100 g day-old sourdough bread
  • 2 tablespoons extra-virgin olive oil
  • ½ red onion
  • 2 tablespoons red-wine vinegar
  • sea salt
  • 1 kg broad beans in pods, podded (350 g podded)
  • 12 cherry tomatoes
  • 2 tablespoons olives
  • 1 cup rocket or spicy mixed salad greens
  • 12 mint leaves
  • 2 tablespoons coarsely chopped parsley
  • freshly ground black pepper
  • 1 lemon
  • 100 g feta
What to do

  • Set out your equipment and ingredients.
  • Preheat the oven to 160oC.

Prepare the bread.

  • Cut the bread into 2 cm-thick slices and cut or tear into bite-sized pieces.
  • Brush all sides of the bread with some of the olive oil and place on a baking tray.
  • Bake bread for 10 minutes or until golden and crisp.

Prepare the onion.

  • Peel and finely chop the onion and place in a small bowl with the red-wine vinegar, then set aside until needed.

Cook the broad beans.

  • Bring a large saucepan of water to the boil.  Drop the broad beans into the water for 1 minute.
  • Scoop into a colander with a brass skimmer or slotted spoon, then run under cold water to stop them cooking. Drain well then put in the large bowl.
  • Cut the cherry tomatoes in half and place in the large bowl with the broad beans.
  • Wash and dry the salad leaves and add to the large bowl.
  • Tear the mint leaves and add to the large bowl along with the parsley.
  • Juice the lemon and add to the bowl.
  • Add the olives and bread cubes to the large bowl, then the remaining olive oil and a good grinding of pepper.   Lift to mix the salad with your hands.
  • Arrange the salad on serving plates and, last of all, add the cheese and well-drained onion, then serve.

 

 

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