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Feta, broad bean and egg salad with tahini dressing recipe

8 ratings

Bursting with refreshing, vibrant flavours, this speedy salad is a deliciously easy dinner idea for two. Nutty broad beans, crumbled feta cheese and soft-boiled eggs with perfectly molten yolks, all offset by a gorgeous, velvety tahini sauce. See method

Serves 2
14 mins to prepare and 6 mins to cook
378 calories / serving
Vegetarian

Ingredients

150g frozen broad beans
100g frozen peas
2 eggs
4 spring onions, thinly sliced on the diagonal
60g watercress, rocket and spinach
75g feta, crumbled
15g flat-leaf parsley, finely chopped
black or white sesame seeds, to serve

For the dressing

2 tbsp tahini
1 garlic clove, crushed
½ lemon, juiced

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1575kj
378kcal 19%
Fat
26g 37%
Saturates
9g 43%
Sugars
6g 6%
Salt
1.7g 29%

of the reference intake
Carbohydrate 12.8g Protein 24.9g Fibre 6.9g

Method

Put the broad beans and peas in a bowl. Pour over freshly boiled water and set aside until thawed.
Meanwhile, cook the eggs in boiling water for 6 mins. Remove from the heat and run under cold water until cool enough to handle. Peel and discard the shells. Cut the eggs into quarters.
For the dressing, combine the tahini, garlic and lemon juice in a jug. Gradually add 2 tbsp water, whisking until smooth and runny. Season to taste.
Drain the beans and peas and put in a serving bowl with the spring onions, watercress, rocket and spinach. Toss to combine.
Arrange the eggs on top of the salad, then crumble over the feta. Scatter over the parsley and sesame seeds. Pour over the dressing just before serving.

See more Vegetarian recipes