Serves
2 People
Cooking Time
30 minutes
Season
Dietary
Ingredients
500g Broad Beans Podded (Podded weight 200-225g)
1 Cucumber
1 block of Feta (200g)
Dried Oregano
Chilli Flakes
Honest Toil Olive Oil
Garlic
Sea Salt
Handful each of herbs such as Basil, Parsley and Mint
1 Lemon
1 tbsp Capers
1 tsp toasted Coriander Seeds from Hodmedod's
Method
Step 1.
Pre heat oven to 180c. Line a small baking tray with foil or parchment and place the feta on. Sprinkle over the feta a pinch of oregano and chilli flakes and a drizzle of olive oil. Place in the oven and bake for 10 mins.
Step 2.
Bring a pan of water to the boil and blanch your broad beans for 3-4 mins. Drain and cool under running cold water.
Make your salsa verde. In a pestle and mortar add a clove of garlic a pinch of sea salt and the zest of a lemon. Crush into a smooth paste. Add the herbs and crush into a rough paste, add the capers and repeat the process. Add a good glug of olive oil and mix well, then add the juice of half a lemon and mix again.
Step 3.
Cut your cumber in half lengthways and scrape out the seeds. Chop into half moon shapes and add to a bowl. Add your broad beans, you can either shell them or not depending on your preference (this recipe has some shelled and some not shelled for added texture). Add a drizzle of Honest Toil olive oil, season with salt and squeeze over the other half a lemon. Toss together.
Step 4.
To serve, place the broad beans and cucumber in a serving dish and place the baked feta on top. Dollop over the salsa verde and finish with a scatter of the toasted coriander seeds. Serve with some good toast on the side.
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