Broad Bean and Pea Medley with Feta Cheese

Serves	8 to 10 servings
Prep time	15 minutes
Cook time	12 minutes
Total time	27 minutes
Dietary	Vegetarian
Meal type	Salad, Side Dish, Snack
Misc	Gourmet, Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party, Easter, Formal Party, Valentines day
Region	British
By author	Karen S Burns-Booth

A beautiful medley of spring vegetables, with mint and Feta cheese; this recipe makes a wonderful vegetable accompaniment, or, it can be served as a stand-alone salad with crusty bread.

Ingredients

750g broad beans
750g fresh or frozen peas
200g feta cheese, crumbled
Fresh mint leaves, cut finely, about 2 tablespoons
100ml olive oil

Note

A beautiful medley of spring vegetables, with mint and Feta cheese; this recipe makes a wonderful vegetable accompaniment, or, it can be served as a stand-alone salad with crusty bread.

Directions

Step 1	Cook the broad beans in salted boiling water for 4 to 5 minutes, then drain them in a colander and peel them, taking off the outer tough skin.
Step 2	Add the peas to a fresh pan of boiling water and cook for 3 to 5 minutes, before adding the podded bread beans and cooking for a further 2 minutes.
Step 3	Drain the broad beans and peas, add the olive oil and mint leaves. Season to taste and pile the vegetables into a large serving bowl before adding the crumbled feta cheese over the top. Serve immediately, or serve at room temperature as a salad.
Step 4	This can be puréed and served as a dip similar to guacamole.