500g Broad Beans Podded (Podded weight 200-225g)
2 Mini Cucumbers
1 block of Feta (200g)
Handful each of herbs such as Basil, Parsley and Mint
1 tbsp Capers
Pre heat oven to 180c. Line a small baking tray with foil or parchment and place the feta on. Sprinkle over the feta a pinch of oregano and chilli flakes and a drizzle of olive oil. Place in the oven and bake for 10 mins.
Bring a pan of water to the boil and blanch your broad beans for 3-4 mins. Drain and cool under running cold water.
Make your salsa verde. In a pestle and mortar add a clove of garlic a pinch of sea salt and the zest of a lemon. Crush into a smooth paste. Add the herbs and crush into a rough paste, add the capers and repeat the process. Add a good glug of olive oil and mix well, then add the juice of half a lemon and mix again.
Cut your cumbers in half lengthways and scrape out the seeds. Chop into half moon shapes and add to a bowl. Add your broad beans, you can either shell them or not depending on your preference. This recipe has some shelled and some not shelled! Add a drizzle of olive oil, season with salt and squeeze over the other half a lemon. Toss together.
To serve, place the broad beans and cucumber in a serving dish and place the baked feta on top. Dollop over the salsa verde. Serve with some crispy croutons on the side.
Recipe by Martin Hill