225g fresh organic broad beans, shelled weight
60 g Feta cheese, cubed
2 tablespoons chopped fresh organic mint
1 tablespoon white wine vinegar
3 tablespoons extra virgin cold pressed olive oil
Salt and pepper
Put the beans in boiling water for 3–4 minutes until tender.(or alternatively, leave them raw, dress and leave to sit in the fridge for a couple of hours) Drain well and put into a bowl. Mix together the oil, vinegar and mint and stir into the hot beans. When the beans have cooled to room temperature, mix in the cubed Feta and salad mix and serve.