Feta garden salad

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Feta garden salad
  • 500 gram packet frozen broad beans
  • 750 gram mixed tomatoes, such as cherry and roma
  • 2 zucchini, thinly sliced
  • 100 gram mixed salad leaves
  • 2 spring (salad) onions, thinly sliced
  • 1/4 cup (60ml) olive oil
  • 1 tablespoon white wine vinegar


Feta garden salad
  • 1
    Cook broad beans in a saucepan of boiling, salted water for 2 minutes or until tender. Drain. Cool in iced water. Drain again. Remove and discard skins.
  • 2
    Halve small tomatoes and slice larger ones. Combine broad beans, tomato, zucchini, salad leaves, onion and feta in a large bowl. Drizzle with combined oil and vinegar. Season to taste, toss gently and serve.