Broad Bean Dill And Feta Salad Recipes
BROAD BEAN, DILL AND FETA SALAD
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
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
BROAD BEAN, FETA & WATERCRESS SALAD
Peppery watercress makes a bold base for this simple side dish, finished with crumbled cheese and crunchy pine nuts
Provided by Chelsie Collins
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Put the broad beans in a bowl, pour over boiling water from the kettle, then drain and transfer to a bowl of cold water.
- 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.
- Toss the watercress with the broad beans, feta and the dressing. Scatter with the pine nuts and serve.
Nutrition Facts : Calories 278 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
SPINACH, BROAD BEAN & FETA SALAD
A light salad full of good-for-you greens, and made more filling with couscous
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Prepare couscous with boiling water, according to the packet's instructions.
- Meanwhile, boil broad beans according to pack instructions. Cool in a colander under the cold tap, then drain. Put baby spinach leaves into a colander and pour over boiling water to wilt. Refresh under cold water and squeeze dry.
- Stir the broad beans, spinach, mint and the black olives into the couscous. Crumble in the feta. Drizzle with plenty of olive oil and season. Toss well.
Nutrition Facts : Calories 410 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 3.16 milligram of sodium
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