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.