Broad bean salad with feta and honey tomatoes
of unpeeled broad beans
which will leave you about 100-200 gr of finished beans
handful of honey tomatoes
handful of hazelnuts
juice of 1/2 lemon
Cook the grains according to the instructions on the package, drain and leave to cool.
Cook the broad beans for about 3 minutes together with the green peas, rinse and leave to cool. Remove the outer layer of the broad beans if you want.
Cut the tomatoes and the radish in quarters
Roast the hazelnuts in a thin layer of oil and leave to drain on kitchen peper.
Put the grains and the beans together in a large bowl. Add the radish and tomatoes and stir the dressing through it.
When you're ready to serve sprinkle with the roasted hazelnuts and crumble a bit of the feta on top.
This recipe is from
In Simone's Kitchen