This fresh, seasonal salad is the perfect vibrant dish for any picnic, and can easily be served in food storage containers or foil trays.
2 tbsp olive oil
2kg fresh broad beans in pods (to yield about 500g podded or frozen quantity)
1kg fresh peas in pods (to yield about 350g podded or frozen quantity)
10-12 mint leaves
Salt and freshly ground black pepper
- Halve, peel and finely slice the onion. Heat 1 tbsp of the olive oil in a small saucepan over a low to medium heat, add the onion, cover and sweat for 4–5 minutes, then remove the lid and allow to caramelise until golden. Remove from the heat and set aside to cool.
- Pod and blanch the broad beans in boiling salted water for 3–4 minutes, then refresh in cold water and skin them. Pod the peas, blanch for 1–3 minutes until tender, then refresh in cold water. Alternatively, if using frozen beans or peas then cook in boiling water as instructed on the packet, drain and leave to cool.
- Crumble the feta. Finely grate the zest from the lemon and squeeze the juice. Chiffonade the mint leaves.
- Combine the onion, broad beans, peas, feta, mint, remaining olive oil and the lemon zest in a bowl. Season with the lemon juice, and salt and pepper to taste.