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Tomato & Broad Bean Salad with Salsa Verde

A wonderfully summery light meal. Eat on its own, with bread, other dishes as part of a mezze, or as a side. Omit the feta cheese for a completely plant-based dish.

Course Main Course, Side Dish, Salad, Lunch, Light Meal
Cuisine Vegetarian, Vegan, World
Keyword summer
Prep Time 30 minutes
Cook Time 8 minutes
Setting aside the salsa verde 1 hour
Total Time 1 hour 38 minutes
Servings 2
Author Moorlands Eater

Ingredients

  • 1 batch salsa verde see Recipe Notes
  • 500 g broad beans in their pods
  • 400 g tomatoes sliced
  • 1 small red onion thinly sliced
  • salt & freshly ground black pepper
  • 50 g feta cheese optional

Instructions

  1. Make a batch of this salsa verde (see Recipe Notes below for changes to original recipe).

    Set aside for the flavours to meld (1 hour).

  2. Pod the broad beans.

    Put the beans in saucepan with boiling water from a kettle and simmer until tender (depending on size and age, approximately 3-8 min).

    Drain the beans in a colander and cool under the running cold tap.

  3. Remove the skins from the broad beans: make a nick in the skin with your thumbnail then gently squeeze until the bean pops out. Discard the skins.

  4. Lay out the sliced tomatoes, onions and skinned broad beans attractively on a plate.

    Season lightly with salt and grind over black pepper.

  5. Spoon blobs of the salsa verde all over the salad.

  6. Crumble over the feta if using and serve.

Recipe Notes

Follow this recipe for the Salsa Verde, leaving out the anchovies and switch the quantities of mint and parsley.