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default Seasonal food - Warm Broad bean and Feta salad

Post by Chilli-head on 30th June 2011, 11:22 am

Always made in our house when broad beans and tomatoes are both to hand ... Highly recommended, it is tasty, quick and easy. I don't skin the broad beans - somehow this method of cooking seems to work OK without and life is too short !
Good served just with some crusty bread.

12oz boad beans
2-4 cloves garlic (to taste)
6oz plum (or other) tomatoes, halved or quartered.
Olive oil
4oz Feta, in ~2cm cubes
a dozen olives, pref Kalamata
3 tbl chopped fresh dill, or parsley if you haven't got it
Black pepper, to taste

Boil the broad beans until just done. Drain.
Put a couple of tablespoons of olive oil in a frying pan over a medium heat. Crush in the garlic, give a couple of stirrs, add the tomatoes. Fry until they start to soften and colour. Add the rest of the ingredients and the drained beans. Stir to mix and heat through, season with pepper (the Feta is usually salty enough already).
Chilli-head
Chilli-head
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