Broad bean, baby pea and feta salad

ingredients

• Broad bean, baby pea and fetta salad

  • 1/2 cup pine nuts
  • 2 cup fresh broad beans (or defrosted frozen broad beans)
  • salt
  • 2 cup frozen baby peas
  • 1 cup feta
  • handful fresh mint and coriander leaves

• Dressing

  • 1 lime, juiced
  • 3 tablespoon extra virgin olive oil
  • salt and cracked black pepper

method

• Broad bean, baby pea and fetta salad

  • 1

    Heat frying pan and toss pine nuts in dry pan until golden brown and fragrant, about 1 to 2 minutes.

  • 2

    Blanch broad beans in saucepan of lightly salted boiling water for about 2 minutes. Drain, then plunge into bowl of iced water to cool. Pop skins off beans and place in serving bowl. In other saucepan, simmer peas until al dente, about 2 to 3 minutes. Drain well and add to broad beans. Add pine nuts and toss to combine.

  • 3

    Crumble feta over top of salad and scatter with mint and coriander.

  • 4

    Make dressing by mixing lime juice and olive oil in jug. Add salt and pepper to taste. Whisk and pour over salad. Serve.