Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1kg fresh small-to-medium broad beans in shells
- 100g feta or white sheep’s milk cheese
- Handful lettuce leaves, finely chopped
- 1 garlic, crushed
- 1 tbsp extra-virgin olive oil
- 1 tbsp Stoney Creek Organic Flaxseed Oil
- ⅛ preserved lemon, crushed, or lemon zest, to taste
- Black pepper, to taste
- Parsley, to garnish
Method
- Shell beans and simmer in just enough water to cover until tender (1 min), then drain and cool.
- When beans have cooled, peel and discard skins.
- Drizzle beans with oils and mix the feta through.
- Add the rest of the ingredients and toss.
- Serve as a salad, a light lunch or side dish.
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