Broad Bean Salad
Make this simple broad bean salad in minutes. With peas, bacon, lemon and mint, it's topped with crumbled feta for creaminess.
Equipment
- Frying pan or skillet
- saucepan with lid
- colander
- Sharp knife
- Chopping board
- Kitchen paper
- Mixing bowl
Ingredients
- 270 g broad beans
- 150 g peas
- 50 g feta or salad cheese
- 155 g bacon smoked bacon lardons
- 2 tablespoon mint fresh, chopped
- ½ teaspoon pepper
- 1 tablespoon lemon juice
Instructions
- Put the lardons in a frying pan over a medium heat.
- Cook for about 3 to 5 minutes, stirring occasionally until the lardons are slightly crispy on the outside. Drain on kitchen paper.
- Bring a pan of cold water to the boil then add the frozen peas and broad beans.
- Simmer with a lid on for 3 minutes and then drain in a colander.
- Immediately, transfer the peas and beans to a bowl and cover with cold water.
- Drain the vegetables after 5 minutes.
- Optional: remove the outer pod from the broad beans.
- Remove the mint leaves from the stalk and finely chop.
- Put the beans, peas, mint, bacon, lemon juice and pepper in a bowl and mix well.
- Arrange the broad bean salad in a serving bowl and crumble the feta on top.
- Serve immediately or refrigerate for later.
Nutrition
Calories: 478kcalCarbohydrates: 19gProtein: 8gFat: 42gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 48mgSodium: 234mgPotassium: 283mgFiber: 5gSugar: 1gVitamin A: 3732IUVitamin C: 7mgCalcium: 103mgIron: 2mg
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