Broad Bean Salad



  • Fresh Young Broad Beans – 1.25 kg (or 675 gms Frozen Baby Broad Beans)
  • Greek Feta Cheese – 150 gms
  • Spring Onions – 1 bunch, thinly sliced
  • Fresh Mint – 2 tblsp, chopped
  • Hard-boiled Eggs – 2, quartered
  • Crusty Bread
  • Greek Yogurt – to serve (optional)

For the Dressing:

  • Extra Virgin Olive Oil – 6 tblsp
  • Grated Rind of 1 Lemon
  • Lemon Juice – 2 tblsp
  • Garlic – 1 small clove, crushed
  • Sugar – 1 pinch
  • Pepper as per taste


  1. Make the dressing by whisking together the oil, lemon juice, lemon rind, garlic, sugar and pepper in a small bowl.
  2. Set aside.
  3. Shell the fresh broad beans and cook in boiling water for 5 to 10 minutes or until tender. If using frozen beans, cook in boiling salted water for 5 minutes.
  4. Drain the beans and put in a salad bowl.
  5. Whisk the dressing and pour over the beans while they are still warm.
  6. Crumble over the feta cheese, add the spring onions and toss together.
  7. Sprinkle over the chopped mint and arrange the egg quarters in the bowl.
  8. Serve warm with crusty bread and a bowl of yogurt.
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