Warm Salad of Baby Broad Bean Pods,
Grilled Cherry Tomatoes and Feta
Use slim French beans if you don't have finger-length broad beans.
cherry tomatoes 10
baby broad beans unpodded, 200g, flower stalk removed
extra-virgin olive oil
snipped garlic chives (or ordinary chives) 2 tsp
lemon zest finely grated, ½ tsp
feta cheese 40g, crumbled
sea salt flakes
coarsely ground black pepper
1) Preheat a ridged frying pan or cast-iron stovetop grill. Grill the tomatoes for about 5 minutes or until slightly blackened, crushing them lightly with the back of a wooden spoon.
2) Meanwhile, steam the broad beans in their pods in a basket set over boiling water for 5-6 minutes until just tender. Tip into a bowl and toss with just enough olive oil to coat, the garlic chives and lemon zest.
3) Arrange on serving plates with the tomatoes. Sprinkle with feta cheese, crumbled sea salt flakes and coarsely ground black pepper. Serve right away while still warm.
Recipe © Christine McFadden from The Farm Shop Cookbook published by Absolute Press/Bloomsbury