Broad beans are in season from June until September, and this fresh green Greek salad with marinated feta is a great way to make use of them while you can. Serve as a side salad, or with toasted pitta or flatbread for a light lunch or dinner
feta 200g block
fennel seeds 1 tsp, lightly toasted
lemons 2, 1 zested and both juiced
dill chopped to make 2 tbsp
extra virgin olive oil
dried oregano ¼ tsp
red onion 1 small, diced
podded broad beans 350g (double-podded if you like)
cucumber 1/2, halved lengthways and roughly chopped
nocellara green olives a handful, halved and stones removed
celery 1 stick, thickly sliced
flat-leaf parsley a small bunch, leaves picked and torn
cos lettuce 1, leaves seperated
toasted pitta or flatbread to serve
STEP 1. Break up the block of feta and put the pieces in a small dish. Whisk the fennel seeds, lemon zest, the juice from 1 lemon, 1 tbsp oil and half the dill with some black pepper. Pour over the feta, turn the pieces and leave for 20 minutes to marinate, turning occasionally.
STEP 2. Whisk the remaining lemon juice, dill, 2 tbsp of oil and dried oregano with a pinch of sugar and some salt and pepper. Sit the onion in a sieve and pour over a kettle of boiling water, shake them dry, then tip into the dressing and toss.
STEP 3. Bring a small pan of water to the boil and blanch the broad beans for 2-3 minutes until tender, then drain and cool under cold running water. Tip into a bowl with the cucumber, olives, celery and parsley. Pour over the dressing and onions and toss together.
STEP 4. Put the lettuce leaves onto a platter, top with the chopped salad and marinated feta, and eat with warm pitta or flatbread.