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Broad Bean and Feta Smash with Cucumber, Lettuce and Dill Salad

August 12, 2014 By All That I'm Eating 4 Comments

It’s all about green beans and peas at the moment and a veg box delivery last week left me with beans coming out of my ears! I wanted to put them on toast to make them go as far as possible so I tried out a broad bean and feta smash. I like the slightly odd bitterness from broad beans and it goes so well with salty feta cheese. The cucumber and dill salad on the side adds real sweetness and freshness to the meal. It’s super quick to make too so you won’t be stuck in the kitchen when you want to be outside; perfect for summer.
Broad Bean and Feta Smash with Cucumber Dill Salad

Ingredients

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 ciabatta

 

  • 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

Method

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.

Broad Bean and Feta salad

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.

Other posts you might like

  • broad beans on toast
    Broad Beans and Goat's Cheese on Toast
  • feta and mint potato croquettes
    Feta and Mint Potato Croquettes
  • hot cucumbers with garlic and chilli
    Hot Cucumbers with Wet Garlic and Chilli

Filed Under: August, Bread, Broad Bean, Cheese, Cucumber, Dairy & Eggs, Dill, Garlic, Herbs, Lettuce, Lunch, Quick Recipes, Recipes By Month, Salad, Seasons, Summer, Vegetables, Vegetarian Tagged With: lunch, recipe, salad

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Comments

  1. Cajun Chef Ryan says

    September 6, 2014 at 18:27

    What a wonderful hummus you have created here with the broad beans and courgette! I am ready to get my warm pita bread out to take a dip! Bon appetit! =:~)

    Reply
  2. Kristy says

    September 6, 2014 at 18:29

    Looks delicious! 🙂

    Reply
  3. The Mom Chef says

    September 6, 2014 at 18:30

    It does look very yummy. I would also like to grab some pita bread to sop up all that tomato goodness with the hummus. You’ve got a winner there.

    Reply
  4. All That I’m Eating says

    September 6, 2014 at 18:31

    Thank you for all the comments. This is something I am really glad I tried as I will make it every time the broad beans are ready from the garden.

    Give it a try, you’ll be glad you did.

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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