Broad Bean Feta Watercress Salad Recipes

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.

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.

Steps:

• Bring a small pan of water to the boil. Add the beans, return to the boil and cook for 4 mins. Drain in a colander under running water until cold. Press each bean out of its skin into a bowl.
• Crumble over the feta and scatter over the mint leaves. Season with a good grind of black pepper and drizzle with 2 tsp of the oil. Toss together.
• Toss the salad leaves and tomatoes with the remaining olive oil and lemon juice. Divide between 2 plates. Toast the bread under the grill or in a toaster until golden and crisp on both sides. To serve, spoon the bean and cheese mixture onto the warm toasts and place alongside the salad.