Broad bean Greek salad with marinated feta
- Preparation and cooking time
- Total time
- Easy
- Serves 2-3
Ingredients
- 200g block feta
- 1 tsp fennel seeds, lightly toasted
- 2 lemons, 1 zested and both juiced
- chopped to make 2 tbsp dill
- extra virgin olive oil
- ¼ tsp dried oregano
- 1 small red onion, diced
- 350g (double-podded if you like) podded broad beans
- 1/2 cucumber, halved lengthways and roughly chopped
- a handful nocellara green olives, halved and stones removed
- 1 stick celery, thickly sliced
- a small bunch flat-leaf parsley, leaves picked and torn
- 1 cos lettuce, leaves seperated
- to serve toasted pitta or flatbread
Method
- STEP 1
Break up the block of feta and put the pieces in a small dish. Whisk the fennel seeds, lemon zest, the juice from 1 lemon, 1 tbsp oil and half the dill with some black pepper. Pour over the feta, turn the pieces and leave for 20 minutes to marinate, turning occasionally.
- STEP 2
Whisk the remaining lemon juice, dill, 2 tbsp of oil and dried oregano with a pinch of sugar and some salt and pepper. Sit the onion in a sieve and pour over a kettle of boiling water, shake them dry, then tip into the dressing and toss.
- STEP 3
Bring a small pan of water to the boil and blanch the broad beans for 2-3 minutes until tender, then drain and cool under cold running water. Tip into a bowl with the cucumber, olives, celery and parsley. Pour over the dressing and onions and toss together.
- STEP 4
Put the lettuce leaves onto a platter, top with the chopped salad and marinated feta, and eat with warm pitta or flatbread.
