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Beetroot, bean & feta salad
Serves 4
Easy
Prep: -
Cook:
Prep will take longer if you skin the beans
Tony Tobin’s winter salad tastes as good as it looks – full of seasonal colour and a fabulous combination of textures
Skip to ingredients
- 175g frozen broad bean
- 4 tbsp olive oil
- 1 shallotfinely chopped
- 1 garlic clovesliced
- 2 sprigs fresh rosemaryleaves removed and roughly chopped
- 8 small cooked beetrootquartered
- 140g bag mixed salad leaf
- 4 tbsp raspberry or red wine vinegar
- 2x blocks feta cheesecut into cubes
Nutrition: per serving
- kcal339
- fat27g
- saturates11g
- carbs9g
- sugars0g
- fibre4g
- protein16g
- salt2.87g
Method
step 1
Cook the broad beans according to packet instructions, then drain and refresh them in cold water. If you’ve got the time, peel the skins off the beans with your fingers – this is a fiddly job, but it’s worth the effort because the skins can be quite tough.
step 2
Heat 2 tablespoons of the olive oil in a frying pan. Add the chopped shallot and sliced garlic and fry for a minute or two over a medium heat until pale golden. Stir in the chopped rosemary, then tip in the beetroot quarters and stir gently for 3-4 minutes, so the flavours mingle in the heat. Remove from the heat and leave to cool.
step 3
Lift out the beetroot quarters and put them into a bowl together with the salad leaves. Stir the vinegar and the remaining olive oil into the pan juices, then pour over the beetroot and salad leaves. Toss gently to mix through. Finally, just before serving, toss in the broad beans and cubes of feta cheese and taste for seasoning.
