Broad Bean, Almond & Fetta Salad

Broad Bean, Almond & Fetta Salad-1

This is a fantastic salad for Springtime, showcasing broad beans, which have such a short season, and spring onions, which are at their best right now.

If you’ve never cooked broad beans before never fear. You simply boil the shelled beans for 3-5 minutes and pop them out of their skins. Skinning them doesn’t take long and is surprisingly relaxing, actually – think of it as a form of kitchen yoga :)

You then toss the skinned beans with fetta, spring onions, roasted almonds, parsley and lemons for a lovely Spring salad.

Easy right? Why not give it a go today?

Broad Bean, Almond & Fetta Salad-2

Broad Bean, Almond & Fetta Salad
Recipe type: Appetizer or Main
Cuisine: Australian
Serves: 2
A great Springtime salad
  • 80 grams raw almonds
  • 1 kilogram broad beans, making approximately 400 grams unshelled beans
  • Juice of ½ lemon
  • 2 spring onions, sliced finely
  • 80 grams fetta, crumbled
  • A few strands fresh parsley
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  1. Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
  2. Tip almonds onto baking tray and bake for about 10 minutes.
  3. Once ready, remove tray from oven and set aside to cool.
  4. Meanwhile, shell beans.
  5. Bring a medium saucepan of water to the boil and drop in beans, cooking for 3-5 minutes until tender.
  6. Drain bean from water and then leave to cool for a few minutes before removing skins by sliding them off.
  7. In a medium bowl mix almonds, beans, lemon juice, spring onions, fetta, parsley, olive oil and salt and pepper.
  8. Serve at room temperature if possible for the best possible taste.


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