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Delia Smith Broad Bean Salad Recipe

Delia Smith Broad Bean Salad Recipe

Delia Smith's broad bean salad recipe is fresh, bright and full of early-summer flavour.
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Prep Time 25 minutes
Cook Time 3 minutes
Total Time 28 minutes
Servings: 4 People
Course: Salad
Cuisine: British
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 kg broad beans in their pods or 400g podded
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper
  • 100 g feta cheese crumbled
  • 2 tbsp fresh mint chopped
  • A handful of pea shoots or rocket optional

Method
 

  1. Pod the beans from their outer pods.
  2. Boil for 2–3 minutes until just tender.
  3. Drain and refresh in cold water.
  4. Double-pod each bean to reveal the bright green interior.
  5. Whisk together olive oil, lemon juice, mustard, salt and pepper.
  6. Toss the beans gently in the dressing.
  7. Scatter over feta and mint, tossing gently.
  8. Serve at room temperature with pea shoots or rocket.

Notes

Double-podding is worth the extra time, especially for larger beans.
Don't overcook the beans; 2–3 minutes keeps them tender with a bit of bite.
Refresh in cold water immediately to preserve the vivid green colour.
Toss in the feta gently to keep some larger pieces intact.
The beans freeze well double-podded; the assembled salad does not.