Broad Bean Feta Watercress Salad Recipes

BROAD BEAN, DILL AND FETA SALAD

Broad Bean, Dill and Feta Salad image

The original recipe for this came from Sybil Kapoor's Simply British cookbook, but she used mint. I favour dill but of course you could use whatever takes your fancy at the time. A lovely salad when broad beans come out in early summer and also hearty enough that you could take it to work for lunch.

Provided by Sackville

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 clove garlic, crushed or 1 tablespoon pureed roasted garlic
3 -4 tablespoons dill, finely chopped
2 tablespoons white wine vinegar
6 tablespoons olive oil (extra virgin is best)
1 lb fresh young broad bean, shelled
4 large tomatoes, roughly chopped
200 g feta cheese
20 black olives, pitted

Steps:

Whisk together the garlic, dill, vinegar and olive oil.
Season to taste.
Boil some water in a pan and throw in the beans.
Simmer for 3-4 minutes until tender, then drain and cool slightly.
Mix the beans with the rest of the ingredients and the vinaigrette.
Leave a few hours to let the flavours mix.

Nutrition Facts : Calories 1178, Fat 36.1, SaturatedFat 11.1, Cholesterol 44.5, Sodium 5912.6, Carbohydrate 152, Fiber 45, Sugar 6.8, Protein 71.2

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