Minted pea, broad bean & edamame salad

Minted pea, broad bean & edamame salad

From
Grains
Serves
4
Prep
5 mins
Cooking time
5 mins
Photographer
Deidre Rooney

This is the simplest, most summery salad. You can make a similar version by replacing the feta cheese with chorizo or bacon lardons (just sauté in hot oil) or flaked cooked salmon or crab.

From the grocer

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
125g feta cheese, crumbled

From the greengrocer

Quantity Ingredient
250g fresh or frozen broad beans
150g edamame
250g fresh or frozen peas
1/2 lemon, juiced
2 tablespoons mint, chopped

Method

  1. If you are using frozen broad beans, cook all the beans and peas together in boiling salted water until tender. If you are using fresh broad beans, give them a couple of minutes’ head start and then add the peas and edamame. Drain and run under cold water to preserve their colour. Slip the skins off the broad beans – it is a bit of a hassle but the colour inside is gorgeous – and discard the skins.
  2. Put the peas and beans into a broad shallow bowl with the olive oil, lemon juice, mint and salt and pepper. Scatter over the feta, gently fork it through and serve.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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