Radish, broad bean and feta salad recipe
Juicy and crisp, radishes give a peppery punch to this vibrant broad bean and feta salad. Great as a side dish or a light summer lunch.
See method- Serves 4
- 15 mins to prepare
- 198 calories / serving
Ingredients
- 100g (3 1/2oz) broad beans (fresh or frozen)
- 475g (15oz) radishes, topped, tailed and quartered
- 100g feta, crumbled
- 15g (1/2oz) fresh mint leaves, torn
- 1/2 red onion, sliced
- 2 tsp cumin seeds, toasted
For the dressing
- 1 garlic clove, crushed
- 1 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 4 tbsp extra-virgin olive oil
- pinch sugar
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Shop ingredientsEach serving contains
- Energy
- 815kJ 198.0kcal
- Fat
- 17g
- Saturates
- 5g
- Salt
- 1.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 5.6gProtein 6.7gFibre 3.7g
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Method
- Cook the broad beans in boiling salted water for 2-3 minutes (or follow packet instructions). Drain and plunge into cold water. Once cool, drain and double pod, then combine with the radishes, feta, mint, onion and cumin seeds on a platter.
- For the dressing, combine the garlic with the Dijon in a clean jam jar. Add the rest of the ingredients, put the lid on the jar and shake well. Season and pour over the salad to serve.
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