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Radish, broad bean and feta salad recipe

Radish, broad bean and feta salad recipe

13 ratings

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. See method

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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • 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

Method

  1. 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.
  2. 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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