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Spring green fattoush

Ingredients

  1. Step 1 500g broad beans , frozen or fresh
  2. Step 2 1 cucumber
  3. Step 3 3 wholemeal pitta breads
  4. Step 4 zest and juice 1 lemon
  5. Step 5 4 tbsp olive oil
  6. Step 6 1 tsp caster sugar
  7. Step 7 20g bunch mint , smaller leaves picked, rest very roughly chopped
  8. Step 8 20g bunch flat-leaf parsley , very roughly chopped
  9. Step 9 small bunch chives , snipped
  10. Step 10 170g feta cheese , crumbled
Spring green fattoush
Calories: 264 Carbohydrate: 22 g Protein: 13 g Fat: 15 g
Cook time: 50 minutes Prep time: 40 minutes Total time: 90 minutes Servings: 68

TAGS

Lunch Side Dish Starter middle eastern Josh Eagleton 30-60 minute 400 kcal or less Broad bean Broad bean Cucumber Cucumber Feta cheese Feta salad Fresh Good Food Healthy Light middle eastern Pitta bread Pitta bread salad Seasonal Spring Spring salad summer Vegetarian

Directions

  1. Step 1 First get all the ingredients ready. Bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. Drain, rinse with cold water to cool, then drain again. Pod the beans from their skins into a large mixing bowl, discard the skins. Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans. Split the pittas so you have 6 thin circles of bread, then toast.
  2. Step 2 Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning. Pour over the beans and cucumber, add all the herbs and toss together. Tear the toasted pitta into pieces and add this to the salad with the crumbled feta. Toss together very gently - hands are best - then pile onto a platter to serve.