Broad Bean, Watercress, Feta and California Prune Salad

Serves: 4
Preparation Time: 25 minutes

Ingredients:

  • 275g shelled broad beans
  • 50g watercress
  • 100g mange tout roughly chopped
  • 100g California prunes halved
  • 30g pecan nuts roughly chopped
  • 175g feta cheese
  • 1 tablespoon white wine vinegar
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon honey

Method:

  • Cook the broad beans in a pan of simmering water until tender, then rinse under cold water and drain
  • The broad beans can be eaten like this but are nicer if the tough outer skins are removed
  • Divide the watercress between 4 plates and top with the broad beans, mange tout, prunes and pecan nuts, then sprinkle with the feta cheese
  • Whisk together the remaining ingredients and sprinkle over the salad.

Nutrition information per serving:

  • 415 kcal
  • protein 27.5g
  • carbohydrate 34.9g
  • fat 19.3g
  • saturated fat 7.2g
  • fibre 21.7g
  • sugar 16.3g
  • salt 0.6g

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