You will need (for two):
Large handful broad beans, podded
100g feta, cubed
Extra virgin olive oil
1 small garlic clove, crushed
Salt and pepper
Small handful mint leaves, finely chopped
1 small cucumber, sliced
1 lettuce, shredded
Small handful dill, finely chopped
2 tbsp extra virgin olive oil
2 tsp white wine vinegar
1/2 tsp sugar
Salt and pepper
Start by adding the broad beans to a pan of lightly salted boiling water and cooking them for 3-4 minutes. Drain the beans and rinse under cold water before peeling off the grey skins on the outside.
Put the broad beans into a bowl with the feta, a drizzle of olive oil, the garlic, salt, pepper and mint. Mash it all together so it is slightly combined but still chunky. Put to one side.
Bake the ciabatta according to packet instructions then cut into slices.
Put the cucumber and lettuce into a serving bowl.
Mix together the olive oil, vinegar, sugar, salt and pepper then stir through the dill. You want the dressing to be really full of dill.
Dress the salad just before serving with the broad beans and ciabatta.
I loved that this dinner was almost entirely green; it made me feel healthy and also rather pleased with myself for using up a load of veg I had in the fridge. It was really filling but also very fresh. The broad bean smash was great with the small amount of garlic to give it a bit of lift. Dill and cucumber are classic companions and the mint in with the broad beans went so well with the cucumber to bring it all together. The smash on top of the warm ciabatta makes a sort of crostini; the sort that I could happily eat all year round.