Radish, broad bean and feta salad recipe

  • Serves 4
  • 15 mins to prepare
  • 198 calories / serving
  • Healthy
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Juicy and crisp, radishes give a peppery punch to this vibrant broad bean and feta salad. Great as a side dish or a light summer lunch.

Cook the broad beans in boiling salted water for 2-3 minutes (or follow packet instructions). Drain and plunge into cold water. Once cool, drain and double pod, then combine with the radishes, feta, mint, onion and cumin seeds on a platter.

For the dressing, combine the garlic with the Dijon in a clean jam jar. Add the rest of the ingredients, put the lid on the jar and shake well. Season and pour over the salad to serve.

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  • Ingredients

  • 100g (3 1/2oz) broad beans (fresh or frozen)
  • 475g (15oz) radishes, topped, tailed and quartered
  • 100g feta, crumbled
  • 15g (1/2oz) fresh mint leaves, torn
  • 1/2 red onion, sliced
  • 2 tsp cumin seeds, toasted
  • For the dressing

  • 1 garlic clove, crushed
  • 1 tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 4 tbsp extra-virgin olive oil
  • pinch sugar
  • Energy 815kj 198kcal 10%
  • Fat 17g 24%
  • Saturates 5g 26%
  • Sugars 4g 4%
  • Salt 1g 17%

of the reference intake
Carbohydrate 5.6g Protein 6.7g Fibre 3.7g


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