Roasted feta with crushed broad beans, dill & preserved lemon

Name: Roasted feta with crushed broad beans, dill & preserved lemon
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 370 g fresh podded (or frozen and defrosted) broad beans; 1 clove/s garlic, peeled; 20 g pack dill, fronds finely chopped; 25 g pack mint, leaves finely chopped; 1 tsp caster sugar; 2 preserved lemons, finely chopped; 2 unwaxed lemon, zest of all, juice of 1; 50 ml Cooks' Ingredients Lemon Infused Olive Oil, plus 2 tbsp for brushing and extra to serve; 1 Pack 4 Deli Kitchen Greek Stlye Flatbreads; ¼ tsp dried oregano; 25 g pistachio kernels, toasted and roughly chopped; 60 g bag Steve's Leaves Pea Shoots & Baby Leaves

Maria Elia combines hot and cold in this easy-to-make first course, which uses vibrant broad beans, punchy fresh herbs and zesty preserved lemon.

5 out of 5 stars(1) Rate this recipe

Vegetarian

Serves4
CourseStarter
Prepare30 mins
Cook15 mins
Total time45 mins

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Ingredients

370g fresh podded (or frozen and defrosted) broad beans
1 clove/s garlic, peeled
20g pack dill, fronds finely chopped
½ x 25g pack mint, leaves finely chopped
1 tsp caster sugar
2 preserved lemons, finely chopped
2 unwaxed lemon, zest of all, juice of 1
50ml Cooks' Ingredients Lemon Infused Olive Oil, plus 2 tbsp for brushing and extra to serve
1 Pack 4 Deli Kitchen Greek Stlye Flatbreads
¼ tsp dried oregano
25g pistachio kernels, toasted and roughly chopped
60g bag Steve's Leaves Pea Shoots & Baby Leaves

Feta

200g pack feta, cut into quarters
1 tbsp Cooks' Ingredients Lemon Infused Olive Oil
¼ tsp pul biber

Method

Preheat the oven to 180ºC, gas mark 4. Bring a small saucepan of salted water to the boil, add the broad beans and cook until tender (about 4 minutes). Drain and plunge into ice-cold water, then drain again and slip them out of their skins.
Crush the garlic in a pestle and mortar with a pinch of sea salt. In batches, gradually add half the broad beans and lightly crush. Transfer to a large bowl, add the remaining broad beans, the dill, mint, sugar, preserved lemons, zest and juice of 1lemon and 50ml lemon oil; season. Cover and chill until needed.
For the feta, cut a large piece of foil and use to line a baking tray. Put the feta on one side of the foil, drizzle with the lemon oil and sprinkle over the pul biber. Loosely fold the foil over the feta and lightly seal the edges. Bake for about 10 minutes, or until the feta is soft and warm but not melted.
Meanwhile, preheat a griddle pan. Brush the flatbreads with 2 tbsp lemon oil and a little water and sprinkle over the dried oregano. Cook on the hot griddle for 1-2 minutes on each side. Remove, cut into quarters, then wrap in a clean tea towel to keep warm. To serve, divide the broad bean mixture among 4 plates. Top with the hot feta, drizzle with a little lemon oil, and sprinkle with the pistachios and remaining lemon zest. Serve with the pea shoots and baby leaves, plus warm flatbreads.