Ed’s supper...
It’s hot, so this salad will go down a treat!
Plunge 175g fresh or frozen broad beans into boiling water for 2 minutes, then drain and rinse in cold water to stop the cooking process.
Remove the shells from the beans as this will improve the appearance and taste.
Put the beans into a serving dish along with 3 deseeded, chopped tomatoes, 1 diced green pepper, about 20 olives, a couple of handfuls of lettuce leaves, 150g crumbled feta cheese and 3 tbsp finely chopped mint. Make a dressing from the juice of half a lemon, 4 tbsp extra virgin olive oil.
Season and dress the salad just before serving. This goes well with crusty baguette and a glass of something chilled!
(PS I’ve got 3 bananas in the fruit bowl that have gone black, so I’m also going to make Delia’s wonderful Banana and Walnut Loaf!).
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