Recipe

Lunch

Ignore this recipe for all sections.
Refresh this recipe—the next feast will try and select a new recipe if available.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
2
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Fresh Podded Fava Beans | Frozen Fava Beans
, shelled
Olive Oil
Plum Tomatoes
, halved, or quartered if large
Garlic Cloves
, crushed
Feta Cheese
, cut into chunks
Fresh Dill
, chopped, plus extra to garnish
Black Olives
Salt & Black Pepper

Warm Broad Bean and Feta Salad

Total time: 7 min
Servings: 4
Equipment: Stove
  • 12 oz. Fresh Podded Fava Beans | Frozen Fava Beans, shelled
  • 4 tbsp. Olive Oil
  • 6 oz. Plum Tomatoes, halved, or quartered if large
  • 4 Garlic Cloves, crushed
  • 4 oz. Feta Cheese, cut into chunks
  • 3 tbsp. Fresh Dill, chopped, plus extra to garnish
  • 12 Black Olives
  • 1/8 tsp. Salt & Black Pepper
  • Cook the fresh or frozen fava beans in boiling, salted water until just tender. Drain and set aside.
  • Meanwhile, heat the oil in a heavy frying pan and add the tomatoes and garlic. Cook over a high heat until the tomatoes are beginning to color.
  • Add the feta to the pan and toss the ingredients together for 1 minute. Top into a salad bowl and mix with the beans, dill, olives, and salt and pepper. Serve garnished with chopped dill.