Warm Broad Bean And Feta Salad Recipes

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BROAD BEAN, FETA & WATERCRESS SALAD



Broad bean, feta & watercress salad image

Peppery watercress makes a bold base for this simple side dish, finished with crumbled cheese and crunchy pine nuts

Provided by Chelsie Collins

Categories     Side dish

Time 15m

Number Of Ingredients 6

400g (podded weight) fresh or frozen broad beans
small pack mint , leaves picked and very finely chopped
4 tbsp extra virgin olive oil
100g bag watercress
100g feta , crumbled
25g pine nuts , lightly toasted

Steps:

  • Put the broad beans in a bowl, pour over boiling water from the kettle, then drain and transfer to a bowl of cold water.
  • Remove the skins from the broad beans by splitting them with your fingernail and slipping out the bean. Make the dressing by combining the mint and olive oil in a small bowl. Season generously.
  • Toss the watercress with the broad beans, feta and the dressing. Scatter with the pine nuts and serve.

Nutrition Facts : Calories 278 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium

BEETROOT, BEAN & FETA SALAD



Beetroot, bean & feta salad image

Tony Tobin's winter salad tastes as good as it looks - full of seasonal colour and a fabulous combination of textures

Provided by Tony Tobin

Categories     Dinner, Lunch, Side dish, Snack, Starter

Time 40m

Number Of Ingredients 9

175g frozen broad bean
4 tbsp olive oil
1 shallot , finely chopped
1 garlic clove , sliced
2 sprigs fresh rosemary , leaves removed and roughly chopped
8 small cooked beetroot , quartered
140g bag mixed salad leaf
4 tbsp raspberry or red wine vinegar
2x blocks feta cheese , cut into cubes

Steps:

  • Cook the broad beans according to packet instructions, then drain and refresh them in cold water. If you've got the time, peel the skins off the beans with your fingers - this is a fiddly job, but it's worth the effort because the skins can be quite tough.
  • Heat 2 tablespoons of the olive oil in a frying pan. Add the chopped shallot and sliced garlic and fry for a minute or two over a medium heat until pale golden. Stir in the chopped rosemary, then tip in the beetroot quarters and stir gently for 3-4 minutes, so the flavours mingle in the heat. Remove from the heat and leave to cool.
  • Lift out the beetroot quarters and put them into a bowl together with the salad leaves. Stir the vinegar and the remaining olive oil into the pan juices, then pour over the beetroot and salad leaves. Toss gently to mix through. Finally, just before serving, toss in the broad beans and cubes of feta cheese and taste for seasoning.

Nutrition Facts : Calories 339 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.87 milligram of sodium

SPINACH, BROAD BEAN & FETA SALAD



Spinach, broad bean & feta salad image

A light salad full of good-for-you greens, and made more filling with couscous

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Supper

Time 25m

Number Of Ingredients 6

250g couscous
300g frozen broad beans
125g baby spinach leaves
20g pack fresh mint
85g black olives
200g pack feta cheese

Steps:

  • Prepare couscous with boiling water, according to the packet's instructions.
  • Meanwhile, boil broad beans according to pack instructions. Cool in a colander under the cold tap, then drain. Put baby spinach leaves into a colander and pour over boiling water to wilt. Refresh under cold water and squeeze dry.
  • Stir the broad beans, spinach, mint and the black olives into the couscous. Crumble in the feta. Drizzle with plenty of olive oil and season. Toss well.

Nutrition Facts : Calories 410 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 3.16 milligram of sodium

BEAN, CHICKPEA & FETA SALAD



Bean, chickpea & feta salad image

This satisfying veggie supper is full of summer flavours, and it's on the table in 15 minutes

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 8

400g green beans , trimmed and halved
3 tbsp olive oil
2 x 400g can chickpeas , rinsed and drained
1 garlic clove , roughly chopped
7 sundried tomatoes in oil, drained
2 whole roasted red peppers from a jar
1 tbsp sherry vinegar
200g pack feta cheese , broken into chunks

Steps:

  • Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas.
  • In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.

Nutrition Facts : Calories 404 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 2.92 milligram of sodium

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