Charred broad beans & peas with feta, mint & olives

25 Jul 2019
charred broad bean salad organic seasonal recipe


1 small cucumber

2 handfulls of broad beans, freshly podded

2 handfulls of peas (fresh or frozen)

small handfull of mint

a few olives, sliced

half a block of feta, crumbled

2 spring onions, sliced

juice of half a lemon (and zest)

Olive oil

salt & pepper



Get a large frying pan to a med- high heat, with a little oil to coat the base.


Throw your bread beans in and toss them occasionally, so they get browned on both sides. Add the peas after a few minutes and continue to toss.


Meanwhile, make a bed of lettuce on a big serving dish.


Once the beans and peas are cooked to your liking (just give them a taste if you're not sure), transfer into a bowl and add the lemon juice and a drizzle of olive oil. Stir in all the other ingredients (except the lettuce) and season with salt & pepper


Pile the bean & pea mixture on top of the lettuce and serve.