A simple but delicious broad bean salad with tangy feta cheese and peppery rocket. Delicious as a side dish or for topping garlicky bruschetta for an easy summer meal.
Our beautiful double-podded broad bean salad recipe is just summer on a plate.
The vibrancy and sweetness of the double podded broad beans is perfect with the sharpness of the feta cheese and peppery rocket.
And although it may seem faff double podding… it’s totally worth it!
Broad Bean Salad Ingredients
For the salad
- 300g podded broad beans – use this as an approximate weight, feel free to make the salad with less or more, you never know how many beans will be in the velvety pods.
- 100g feta cheese – crumbled into pieces.
- 100g rocket – you could swap this for watercress or baby leaf salad if you prefer.
- 1 tbs olive oil
- Zest and juice of a lemon
To serve
- 4 slices sourdough bread
- 1-2 tbs olive oil
- Clove of garlic
Equipment Needed To Make Broad Bean Salad
- Weighing scales – if you’re being exact about the quantities
- Saucepan
- Colander
- Chopping board
- Sharp knife
- Lemon juicer
- Grater
- Serving platter
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Cooking Broad Beans
How to prepare broad beans
- Pull the stringy bit down the length of the broad bean pod and pull open the pod.
- Pick out the broad beans and place into a pan.
How to cook broad beans
- Cover the broad beans in boiling water and bring the pan back to the boil.
- Boil the broad beans for 2-3 minutes and then drain and rinse under cold running water to cool them quickly.
How to double pod broad beans
- Once the beans are cool enough to hold in your hands – just use your nail to break a hole in the tough outer skin and squeeze gently to pop out the vibrant green bean within. It’s totally worth the effort!
How To Make Broad Bean Salad
- First pod and cook the broad beans – instructions above.
- Take a serving platter – scatter over the rocket leaves and crumbled feta cheese.
- Scatter over the broad beans
- Drizzle over the olive oil and lemon juice – scatter over a pinch of salt, grind of black pepper and the lemon zest.
As an alternative to olive oil and lemon dressing – the broad bean salad is also delicious served with a balsamic glaze.
Get all our delicious vegetarian recipes here
How To Make Bruschetta Toast
If you’re serving the salad with garlicky bruchetta simply toast the bread. Rub with the clove of garlic then drizzle over a little olive oil.
We love to pile the salad on to the little bruschetta toasts to eat.
Get more tasty feta recipes here
More Summer Salad Recipes You’ll LOVE!
- Mozzarella salad – creamy mozzarella dressed with fruity olive oil, chargrilled chilli and basil leaves.
- Beetroot salad – a vegan salad recipe – earthy beetroot and chickpeas in a zingy dressing
- Apple walnut salad – a delicious, filling salad with sweet apples, juicy grapes paired with walnut and tangy cheddar cheese.
You might just LOVE our fruit platter – perfect for serving at parties, picnics, brunch or just as a healthy family dessert recipe.
Get lots of fresh and healthy salad recipes here
Need Some Family Meal Ideas?
Check out our meal planning here – it’s filled with recipes, meal planner tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE!
You might also love our courgette fritters recipe here
Broad Bean Salad Recipe
Broad Bean Salad
Vibrant broad bean salad with tangy feta cheese and rocket.
Ingredients
- 300g broad beans - podded weight
- 100g feta cheese
- 100g rocket leaves
- 1 tbs olive oil
- Zest and juice of a lemon
Instructions
Cook the broad beans
- Cover the broad beans in boiling water and bring the pan back to the boil.
- Boil the broad beans for 2 minutes and then drain and rinse under cold running water to cool them quickly.
- Double pod the broad beans - once the beans are cool enough to hold in your hands – just use your nail to break a hole in the tough outer skin and squeeze gently to pop out the vibrant green bean within. It’s totally worth the effort!
To make the salad
- Take a serving platter – scatter over the rocket leaves and crumbled feta cheese.
- Scatter over the broad beans
- Drizzle over the olive oil and lemon juice – scatter over a pinch of salt, grind of black pepper and the lemon zest.
Notes
Broad bean salad is delicious served with garlicky bruchetta - to make these simply toast the bread. Rub with the clove of garlic then drizzle over a little olive oil.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 362Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 45mgSodium: 820mgCarbohydrates: 33gFiber: 8gSugar: 5gProtein: 19g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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