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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
    No cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 278
  • Carbohydrates 6
  • Saturated Fat 5
  • Sugar 1
  • Protein 11
  • Fat 21
  • Fibre 8
  • Salt 1

Nutrition per serving

  • Calories 278
  • Carbohydrates 6
  • Saturated Fat 5
  • Sugar 1
  • Protein 11
  • Fat 21
  • Fibre 8
  • Salt 1

Ingredients

  • 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

Method

  1. Put the broad beans in a bowl, pour over boiling water from the kettle, then drain and transfer to a bowl of cold water.

  2. 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.

  3. Toss the watercress with the broad beans, feta and the dressing. Scatter with the pine nuts and serve.

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