Broad bean, pea & feta salad

A bright, filling salad for the first summer harvests, with mint and salty feta.

Ingredients

• 300g podded Broad beans
• 200g Peas
• a large handful Mint
• 100g Vegetarian feta
• 1 Lemon
• 2 tbsp Olive oil
• 1/4 tsp Fine salt
• 1/8 tsp Black pepper

Method

1. Bring a pan of salted water to the boil. Cook the broad beans for 3 minutes, add peas and cook for 2 minutes more.
2. Drain and cool under cold running water. Slip the broad beans from their skins if they are large or tough.
3. Whisk olive oil with the finely grated lemon zest, 1 tbsp juice, salt and black pepper.
4. Toss beans and peas with torn mint and half the dressing. Taste and adjust the acidity.
5. Spoon onto a platter, crumble over feta and drizzle with the remaining dressing. Serve at room temperature.

Allotment tip
Add radishes or young spring onions for extra crunch.