Super Simple Broad Bean Salad
The moment I first see broad beans in my local produce store, I buy them and make this salad. Broad beans are a labour of love to prepare, but they are perfect in all their tender simplicity; there’s a reason so many people are willing to invest time and e!ort in shelling, cooking and podding these morsels of joy. Paired with the zestiness of the lemon, the creaminess of the feta and the slight heat from the chilli flakes, this salad strikes a harmonious balance of flavours that never fails to conjure the feeling of spring. It’s perfect as a light meal for two, or as a side with an array of other dishes.
Ingredients 14
Dressing
1 lemon, juice and zest
olive oil, to taste
salt and pepper
Salad
450 g fresh broad beans, aiming for about 1 cup of beans after the second podding
1 zucchini (courgette), very finely sliced on a mandoline
1 French shallot, very finely sliced on a mandoline
Handful fresh flat-leaf parsley leaves, small, finely chopped
dried chilli flakes
100 g croutons, see my recipe
Whipped Feta
400 g danish feta
1⁄2 cup full fat greek yoghurt
1⁄2 tsp lemon zest
1⁄2 tsp minced garlic
1⁄2 tsp salt
1 ‒ 2 tbsp olive oil
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Method 7
To Make The Whipped Feta
To make the whipped feta, place the , , , , and in a high-powered blender or food processor and blitz until they come together. You may have to pause a few times, scrape the sides down and give it a bit of a jiggle to get it going.
Scrape down the sides once more, then turn the blender/food processor back on and pour the in, adding it in a constant stream until you have a creamy, silky-smooth dip.
Place in an airtight container in the fridge for 30 minutes, or until ready to use.
For The Salad
Bring a saucepan of water to a boil and prepare an ice bath.
Blanch the podded in boiling water for 3 minutes, then drain and immerse them in the ice bath. Set yourself up with two bowls – one for the beans and one for their skins. Give each bean a squeeze and a small, tender and vibrant green bean should slip out of the skin (double-podding).
Once you have double-podded your , toss them in a bowl with the , and . Add a drizzle of olive oil, (from the dressing ingredients), then sprinkle over salt, pepper and chilli flakes to taste.
Smear two-thirds of the whipped feta onto the bottom of a serving dish. Top with the , , , and mixture, then smear each with half a teaspoon of whipped feta and nestle them among the beans and zucchini.
Jessica Prescott's tips
For a vegan version, use whipped tofu instead of whipped feta.
Blitz 400 g (14 oz) block of firm tofu, drained and broken into bite-sized pieces with 1/2 teaspoon lemon zest, 1/2 teaspoon minced garlic, ¾ teaspoon salt, 2 tablespoons olive oil, 1 tablespoon lemon juice and
150 ml (5 fl oz) water until smooth.
