Broad Bean, Feta and Almond Salad recipe

Preparation Time: 10 minutes | Cooking Time: 10 minutes

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


  1. Place beans into a pan of boiling salted water. Drain and rinse under a cold running tap. Pierce and squeeze from their skins.

  2. 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.

  3. To serve, sprinkle with feta cheese.

Serve this salad with warm crusty bread, or alternatively, alongside some grilled meat and some baby green salad leaves. Recipe serves 2.

Recipe Details:

  • Author: Laura Young.
  • Published:

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