Spring Green Fattoush

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 500 g fresh broad beans (or frozen)
• 1 cucumber
• 3 wholemeal pita breads
• 1 lemon, zest and juice
• 4 tablespoons olive oil
• 1 teaspoon caster sugar
• 20 g bunch mint, smaller leaves picked, rest very roughly chopped
• 20 g bunch flat leaf parsley, very roughly chopped
• chives, 1 small bunch snipped
• 170 g feta cheese, crumbled

Recipe

• 1 first get all the ingredients ready.
• 2 bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. drain, rinse with cold water to cool, then drain again.
• 3 pod the beans from their skins into a large mixing bowl, discard the skins. halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans.
• 4 split the pittas so you have 6 thin circles of bread, then toast.
• 5 whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning.
• 6 pour over the beans and cucumber, add all the herbs and toss together. tear the toasted pitta into pieces and add this to the salad with the crumbled feta.
• 7 toss together very gently - hands are best - then pile onto a platter to serve.