In this recipe, fresh broad beans are cooked, tossed with parsley, feta, shallot and toasted almonds, then drizzled with extra-virgin olive oil, lemon juice and parsley.
- 100g fresh broad beans, podded
- Small handful freshly chopped parsley
- 50g feta cheese
- 50g almonds
- 3 tbsp. extra-virgin olive oil
- Juice of 1/2 a lemon
- Salt and black pepper
- 1 shallot
Place beans into a pan of boiling salted water. Drain and rinse under a cold running tap. Pierce and squeeze from their skins.
Heat 1 tbsp. oil in a frying pan. Add the almonds and fry for 20-30 seconds until golden, seasoning with salt and pepper. Mince the shallot. In a serving bowl, whisk together the extra oil, lemon juice, parsley, salt, pepper and shaallot. Add the cooked beans and almonds and toss to combine.
To serve, sprinkle with feta cheese.