Feta, broad bean and egg salad with tahini dressing recipe
Bursting with refreshing, vibrant flavours, this speedy salad is a deliciously easy dinner idea for two. Nutty broad beans, crumbled feta cheese and soft-boiled eggs with perfectly molten yolks, all offset by a gorgeous, velvety tahini sauce.
See method- Serves 2
- 14 mins to prepare and 6 mins to cook
- 378 calories / serving
Ingredients
- 150g frozen broad beans
- 100g frozen peas
- 2 eggs
- 4 spring onions, thinly sliced on the diagonal
- 60g watercress, rocket and spinach
- 75g feta, crumbled
- 15g flat-leaf parsley, finely chopped
- black or white sesame seeds, to serve
For the dressing
- 2 tbsp tahini
- 1 garlic clove, crushed
- ½ lemon, juiced
Each serving contains
- Energy
- 1575kJ 378.0kcal
- Fat
- 26g
- Saturates
- 9g
- Salt
- 1.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 12.8gProtein 24.9gFibre 6.9g
Method
- Put the broad beans and peas in a bowl. Pour over freshly boiled water and set aside until thawed.
- Meanwhile, cook the eggs in boiling water for 6 mins. Remove from the heat and run under cold water until cool enough to handle. Peel and discard the shells. Cut the eggs into quarters.
- For the dressing, combine the tahini, garlic and lemon juice in a jug. Gradually add 2 tbsp water, whisking until smooth and runny. Season to taste.
- Drain the beans and peas and put in a serving bowl with the spring onions, watercress, rocket and spinach. Toss to combine.
- Arrange the eggs on top of the salad, then crumble over the feta. Scatter over the parsley and sesame seeds. Pour over the dressing just before serving.
- See more Vegetarian recipes
