“The moment I first see broad beans in my local produce store, I buy them and make this salad,” shares Epic Salads author Jessica Prescott. “Broad beans are a labour of love to prepare, but they are perfect in all their tender simplicity; there’s a reason so many people are willing to invest time and effort in shelling, cooking and podding these morsels of joy. Paired with the zestiness of the lemon, the creaminess of the feta and the slight heat from the chilli flakes, this salad strikes a harmonious balance of flavours that never fails to conjure the feeling of spring. It’s perfect as a light meal for two, or as a side with an array of other dishes.”
Method
1 Bring a saucepan of water to a boil and prepare an ice bath.
2 Blanch the broad beans in boiling water for 3 minutes, then drain and immerse them in the ice bath. Set yourself up with two bowls – one for the beans and one for their pods. Give each bean a squeeze and a small, tender and vibrant green bean should slip out of the skin.
3 Once you have podded your beans, toss them in a bowl with the zucchini, shallot and parsley. Add a drizzle of olive oil, lemon juice and zest, then sprinkle over salt, pepper and chilli flakes to taste.
4 Smear two-thirds of the whipped feta onto the bottom of a serving dish. Top with the broad beans, then smear each crouton with half a teaspoon of whipped feta and nestle among the beans and zucchini.
Get involved
Jessica Prescott is a New Zealand-born mother, cook, author, photographer and postpartum doula, now based in Melbourne, Australia. Recipe taken from her latest book, Epic Salads.
