Broad bean and feta salad

Ingredients (serves 4-6)

500g frozen baby broad beans
extra-virgin olive oil
juice of ½ lemon
sea salt and black pepper
3 spring onions, trimmed and finely sliced diagonally
6 tbs coarsely chopped fresh flat-leaf parsley
200g feta, crumbled
50g rocket leaves (optional)

Bring a large pan of water to the boil and cook the broad beans according to the packet instructions. Drain into a colander and leave for a few minutes for the water to evaporate. Toss the hot beans in a bowl with the 6 tbs of olive oil, the lemon juice and some seasoning and leave to cool.

Toss in the spring onions and two-thirds of the parsley. Scatter the feta and remaining parsley over the top and splash over a little more oil. The salad is good to eat for some time, but it will absorb the dressing after several hours, so you may want to add a little more oil just before serving.

You can also toss a few rocket leaves into the salad or serve it scattered over a few dressed leaves.