Broad Bean, Mint and Feta Salad

by Ooooby Crew


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


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.

"I love the challenge of working out what I am going to make each time as I nevquite know what I'm It makes me be more adventurous in my cooking rather than just buying my favourites"

— Box Scheme customer

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.