Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2 eggplants, thinly sliced into rounds
- 2 yellow zucchini, thinly sliced lengthways
- 4-6tablespoons olive oil
- 300grams frozen baby broad beans
- 1tablespoons dill, chopped
- 1tablespoons mint, chopped
- 1 small fennel bulb, thinly sliced
- 200grams feta cheese, crumbled
- 1 pinch salt
- 1 pinch pepper
- 1 leaf mint, to garnish
- 1 lemon, cut into wedges (to serve)
Nutrition per serving
2050kJ / 490Cal
2050 Kilojoules or 490 Calories
24% of daily energy intake*
Protein
17.8grams
Fat
39.0grams
Carbs
17.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try our delicious broad bean salad, a healthy and flavoursome dish made with a range of incredible ingredients. This salad is an instant favourite. Enjoy!
Method
Step 1 of 3
Brush the eggplants and zucchini with oil and cook in a griddle pan for 2-3 minutes on each side until soft and golden. You will have to do this in several batches.
Step 2 of 3
Cook the broad beans in boiling water until tender. Drain and toss with 1 tablespoon of the oil, the herbs and plenty of seasoning.
Step 3 of 3
Leave the broad beans, eggplants and zucchini to cool before assembling or serve them as a warm salad. Arrange the eggplants and zucchini slices on serving plates, scatter over the broad beans and sliced fennel and then the feta. Sprinkle over a few mint leaves and serve with lemon wedges.
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Disclaimer
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