Broad bean salad with lemon & feta

Broad bean salad with lemon & feta

By
From
Sicily
Serves
4-6

Sicilians are crazy for their broad (fava) beans, eaten either fresh and raw straight from the pod with young white cheese, or boiled and stirred into a casserole like the Frittedda or dried and made into a soup. In this recipe we have taken the idea of the young beans – still tender so you don’t need to slip off the skins – and combined them with the fresh flavours of spring for a salad. This is lovely with other salads or with barbecued meats and chicken.

Ingredients

Quantity Ingredient
400g frozen or young fresh broad beans
3 tablespoons extra-virgin olive oil
3 tablespoons roughly torn mint leaves
50g salted ricotta or feta, coarsely grated
25g toasted flaked almonds, roughly chopped
1/2 lemon, finely grated zest
salt
freshly ground black pepper

Method

  1. Cook the beans for 4–5 minutes in boiling salted water. Drain and rinse under cold running water to cool quickly. Pour into a bowl and add the rest of the ingredients, seasoning to taste. Serve straight away, or up to a day later, at room temperature. The flavours meld together after around 30 minutes.

Variation:

  • Older, larger beans can be used but boil them for up to 7 minutes until tender and squeeze them out of their tough skins.
Tags:
Italy
Italian
Sicily
Sicilian
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