Ingredients
200g broad beans, podded
1 handful fresh mint leaves
2 handfuls spinach leaves
50g feta cheese
2 T lemon juice
3 T olive oil
pinch of salt
freshly ground black pepper
Broad Bean, Mint and Feta Salad
by Ooooby CrewDirections
Cook the broad beans in a pot of boiling water for 2 minutes. Strain the beans and refresh in cold water straightaway. Pop all of the broad beans out of their skins. Mix with mint and spinach leaves and crumble feta cheese over. Whisk lemon juice, olive oil, salt and pepper and drizzle over the salad.
The incredible hard work from Reggie, Ike and the CSA team, the fertile soil and help from Mother Earth makes this veg the best I have ever eaten. I can honestly taste the goodness everyone puts in to this amazing project.
— Helen Bowman
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