Broad beans with parsley, feta & almonds
A lovely green, summery starter to serve before a meaty main
- Prep: 15 mins
Cook: 5 mins
- Serves 2
- Easy
Ingredients
- 100g broad beans, podded weight
- small bunch parsley, roughly chopped
- 1 shallot, finely chopped
- 50g feta cheese, cubed
- 1 tbsp olive oil
- 50g almonds, skin on
- 1 lemon, cut into wedges
- crusty bread, to serve
Method
-
Briefly cook the broad beans in
simmering water, drain and refresh in
cold water. Squeeze them out of their
grey outer pods, if you want.
-
Put the parsley in a bowl, add the
shallot and feta. Heat the olive oil in a
small frying pan and toast the almonds,
add a little salt to the pan, toss, then add
the parsley mix along with the beans.
Dress with the juice from 2 of the lemon
wedges and serve the other 2 on the side.
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