Broad bean Greek salad with marinated feta

Name: Broad bean Greek salad with marinated feta
Total time: 30 min
Yield: Serves 2-3
Ingredients: 200g block feta; 1 tsp fennel seeds lightly toasted; 2 lemons 1 zested and both juiced; chopped to make 2 tbsp dill; extra virgin olive oil; ¼ tsp dried oregano; 1 small red onion diced; 350g (double-podded if you like) podded broad beans; 1/2 cucumber halved lengthways and roughly chopped; a handful nocellara green olives halved and stones removed; 1 stick celery thickly sliced; a small bunch flat-leaf parsley leaves picked and torn; 1 cos lettuce leaves seperated; to serve toasted pitta or flatbread

Published: June 19, 2015 at 10:04 AM

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Serves 2-3

Easy

Total time: 30 mins

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Broad beans are in season from June until September, and this fresh green Greek salad with marinated feta is a great way to make use of them while you can. Serve as a side salad, or with toasted pitta or flatbread for a light lunch or dinner

Vegetarian

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Try this broad bean Greek salad, then check out our Greek salad, halloumi and Greek salad wraps, spanakopita, and more Greek recipes.

Ingredients

Nutrition

200g block feta
1 tsp fennel seeds

lightly toasted
2 lemons

1 zested and both juiced
chopped to make 2 tbsp dill
extra virgin olive oil
¼ tsp dried oregano
1 small red onion

diced
350g (double-podded if you like) podded broad beans
1/2 cucumber

halved lengthways and roughly chopped
a handful nocellara green olives

halved and stones removed
1 stick celery

thickly sliced
a small bunch flat-leaf parsley

leaves picked and torn
1 cos lettuce

leaves seperated
to serve toasted pitta or flatbread

Nutrition: per serving

kcal623
fat39.7g
saturates16.5g
carbs25.5g
fibre18.7g
protein31.5g
salt4.4g

Method

step 1

Break up the block of feta and put the pieces in a small dish. Whisk the fennel seeds, lemon zest, the juice from 1 lemon, 1 tbsp oil and half the dill with some black pepper. Pour over the feta, turn the pieces and leave for 20 minutes to marinate, turning occasionally.
step 2

Whisk the remaining lemon juice, dill, 2 tbsp of oil and dried oregano with a pinch of sugar and some salt and pepper. Sit the onion in a sieve and pour over a kettle of boiling water, shake them dry, then tip into the dressing and toss.
step 3

Bring a small pan of water to the boil and blanch the broad beans for 2-3 minutes until tender, then drain and cool under cold running water. Tip into a bowl with the cucumber, olives, celery and parsley. Pour over the dressing and onions and toss together.
step 4

Put the lettuce leaves onto a platter, top with the chopped salad and marinated feta, and eat with warm pitta or flatbread.

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Broad bean Greek salad with marinated feta

Ingredients

Nutrition

Method

step 1

step 2

step 3

step 4

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Rate this recipe

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