Broad bean, baby pea and feta salad

This wonderfully vibrant broad bean, baby pea and feta salad recipe is the perfect side dish for any summer meal! Throw it together in just 15 minutes and enjoy!

  • 10 mins preparation
  • 3 mins cooking
  • Serves 6
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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
  • 1 lime, juiced
  • 3 tablespoon extra virgin olive oil
  • salt and cracked black pepper


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.