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Broad bean, farro and feta salad
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1kg fresh broad beans in the pod, shelled (about 250g shelled weight)
75g quick-cook farro dicocco
4 tbsp extra virgin olive oil, plus extra to serve
1 lemon, zest and juice
1 garlic clove, crushed
2 tbsp finely chopped dill
2 tbsp shredded mint leaves
6 radishes, thinly sliced
100g feta, roughly crumbled
2 big handfuls rocket
1. Cook the broad beans in boiling water for 3 minutes, then drain and run under cold water to cool. Pinch the outer skin from ½ the beans, so you end up with just the bright green inner coins. Put the whole and skinned beans in a large bowl.
2. Meanwhile, simmer the farro in plenty of boiling, salted water for 15 minutes. Drain, leave to cool for 10 minutes, then add to the beans. Mix together the oil, lemon zest and garlic; season and stir into the farro and beans, then cool to room temperature. Mix in the herbs and lemon juice, then lightly toss in the radishes, feta and rocket. Add a tiny splash more oil before serving. LH
This recipe first appeared in the Harvest section of Waitrose Food, June 2016 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in June 2016.