These lovely young broad beans came fresh from our garden.
Steam 450g (1 lb) of fresh broad beans until just tender. Drain and shock them under cold running water. In a bowl combine the beans with a generous amount of fresh mint, 60 – 80g (2 – 3 oz) of feta cheese and the finely grated or chopped rind of half a lemon. Squeeze the lemon juice into a small bowl. Add 4 times as much olive oil and plenty of freshly ground black pepper then whisk to emulsify. Add this dressing to the beans and toss to combine.
michelle picker cooks 