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Spring green fattoush

Savour all the flavours of spring in every bite with this elegant, seasonal salad

  • Prep: 40 mins
    Cook: 10 mins
  • Serves 6-8 as a starter or side
  • Easy
  • Serves 6-8 as a starter or side
  • Easy
  • Calories 264
  • Carbohydrates 22
  • Saturated Fat 5
  • Sugar 4
  • Protein 13
  • Fat 15
  • Fibre 7
  • Salt 1.12

Nutrition per serving

  • Calories 264
  • Carbohydrates 22
  • Saturated Fat 5
  • Sugar 4
  • Protein 13
  • Fat 15
  • Fibre 7
  • Salt 1.12

Ingredients

  • 500g broad beans, frozen or fresh
  • 1 cucumber
  • 3 wholemeal pitta breads
  • zest and juice 1 lemon
  • 4 tbsp olive oil
  • 1 tsp caster sugar
  • 20g bunch mint, smaller leaves picked, rest very roughly chopped
  • 20g bunch flat-leaf parsley, very roughly chopped
  • small bunch chives, snipped
  • 170g feta cheese, crumbled

Method

  1. First get all the ingredients ready. Bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. Drain, rinse with cold water to cool, then drain again. Pod the beans from their skins into a large mixing bowl, discard the skins. Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans. Split the pittas so you have 6 thin circles of bread, then toast.

  2. Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning. Pour over the beans and cucumber, add all the herbs and toss together. Tear the toasted pitta into pieces and add this to the salad with the crumbled feta. Toss together very gently – hands are best – then pile onto a platter to serve.

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