Broad bean, feta and pomegranate salad recipe
Ingredients
- 350 g shelled broad beans
- 100 g feta cheese
- 1 pomegranate
- 3 sprigs fresh mint finely sliced
- 1 clove garlic crushed
- 1/2 lemon juice and zest
- 3 tbsp olive oil
- 1 tsp black pepper
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Servings:
Instructions
- Immerse the broad beans in boiling water for 2 minutes, then refresh in cold water before draining. Remove the husk by gently squeezing the beans.
- Slice the pomegranate in half and remove the seeds then place the seeds and broad beans in a large bowl..
- Crumble over the feta, chopped mint and crushed garlic. Add the olive oil, lemon juice and lemon zest and mix well before serving.
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