Best Broad Bean Feta Watercress Salad Recipes
SPINACH, BROAD BEAN & FETA SALAD
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
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
BROAD BEAN, DILL AND FETA SALAD
The original recipe for this came from Sybil Kapoor's Simply British cookbook, but she used mint. I favour dill but of course you could use whatever takes your fancy at the time. A lovely salad when broad beans come out in early summer and also hearty enough that you could take it to work for lunch.
Provided by Sackville
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the garlic, dill, vinegar and olive oil.
- Season to taste.
- Boil some water in a pan and throw in the beans.
- Simmer for 3-4 minutes until tender, then drain and cool slightly.
- Mix the beans with the rest of the ingredients and the vinaigrette.
- Leave a few hours to let the flavours mix.
Nutrition Facts : Calories 1178, Fat 36.1, SaturatedFat 11.1, Cholesterol 44.5, Sodium 5912.6, Carbohydrate 152, Fiber 45, Sugar 6.8, Protein 71.2
BROAD BEAN & FETA CHEESE TOASTS
Slice up a baguette, toast, then use as a bruschetta base for beans and salty Greek cheese for a healthy bite
Provided by Good Food team
Categories Lunch, Main course
Time 29m
Number Of Ingredients 8
Steps:
- Bring a small pan of water to the boil. Add the beans, return to the boil and cook for 4 mins. Drain in a colander under running water until cold. Press each bean out of its skin into a bowl.
- Crumble over the feta and scatter over the mint leaves. Season with a good grind of black pepper and drizzle with 2 tsp of the oil. Toss together.
- Toss the salad leaves and tomatoes with the remaining olive oil and lemon juice. Divide between 2 plates. Toast the bread under the grill or in a toaster until golden and crisp on both sides. To serve, spoon the bean and cheese mixture onto the warm toasts and place alongside the salad.
Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 20 grams protein, Sodium 2.2 milligram of sodium
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