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.
See more Seasonal recipes