Broad Bean, Watercress, Feta and Prune Salad
Serves 4 Preparation/cooking time: 25 minutes
- 275g shelled broad beans
- 50g watercress
- 100g mange tout roughly chopped
- 100g California prunes halved
- 30g pecan nuts roughly chopped
- 175g feta cheese
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp wholegrain mustard
- 1 tsp honey
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 they 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. PER SERVING 415 kcalories, protein 27.5g, carbohydrate 34.9g, fat 19.3g, saturated fat 7.2g, fibre 21.7g, sugar 16.3g, salt 0.6g
