Broad bean tip salad with mint, feta and lemon oil

This recipe is a light and leafy version of a broad bean salad found at ‘a fork and a pencil’. Ready in just a few minutes, it’s a great side salad, or can even be topped with roasted butterbeans for a heartier meal.

Ingredients:
 
·      200g Broad bean tips
·      a large handful of mint leaves, roughly torn if very large
·      1 lemon (zest and a tablespoon of the juice)
·      2 tablespoons extra virgin olive oil
·      25g (1 oz) feta sea salt flakes and freshly ground black pepper
 

Method:

1.    Place the lemon zest and olive oil in a small bowl and set aside.
2.    Rinse bean shoots and mint leaves then drain in salad spinner or colander.
3.    Place the bean shoots and mint in your serving bowl. Whisk a tablespoon of lemon juice into the lemony oil, along with salt and pepper, adjust to taste, then pour over, giving a gentle toss to dress. Finish with a crumbling of feta.

N.B. If you have broad beans, you could also replace the broad bean tips with real beans. Simply blanch them for a few minutes before adding.