Broad Bean and Feta Panzanella

Method

1. Preheat the oven to 220C (425F/ Gas 7). Cook the beans in boiling salted water for 2 - 3 minutes until just cooked, then plunge them into cold water to cool them and peel off the skins.

2. Meanwhile toss the diced bread in 4tbsp of olive oil, sprinkle with a little salt and black pepper, and cook at the top of a hot oven for about 8 minutes, turning once, until the bread is golden brown and crispy.

3. In a large serving bowl, whisk togetherthe remaining olive oil, vinegar, and garlic, then season well. Add the broad beans, toasted bread, chopped spring onions, feta, and herbs, and toss well to coat everything.

4. Leave the salad for 1 hour to develop the flavours and soften the bread. To serve, add the salad leaves, squeeze the lemon over, and check again for seasoning.

 

Recipe courtesy of DK's Allotment Cook Book Through the Year

Ingredients

(Serves 4)

400g (14oz) freshly podded broad beans

150g (5 1/2oz_ ciabatta diced into 2 cm (3/4 inch) cubes

180ml (6fl oz) extra virgin olive oil

Sea salt and freshly ground black pepper

2 tbsp white wine vinegar

1 large clove garlic, crushed

4 spring onions, green parts removed and finely chopped

200g (7oz) feta cheese, diced into 1cm (1/2 inch) cubes or roughly crumbled

1 handful of mint, chopped

4 tbsp chopped dill (optional)

4 handfuls rocket watercress, or baby lettuce leaves

Juice of 1 lemon

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