Broad Bean, Dill and Feta Salad
15 mins (prep 10, cooking 5)
8 ingredients
4 servings
The original recipe for this came from Sybil Kapoor's Simply British cookbook, but she used mint. I favour dill but of course you could use whatever takes your fancy at the time. A lovely salad when broad beans come out in early summer and also hearty enough that you could take it to work for lunch.

Categories:  salad , <-15-mins , seasonal , tomato , quick , cheese , spring , eggs~dairy , time-to-make , european , easy , summer , vegetarian , vegetable , english ,
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Serving Size (206.07 g)
Servings 4
Amount per Serving
Calories 465.13 Calories from Fat 318.24
% Daily Value *
Total Fat 35.36g 217.62%
Saturated Fat 10.78g 215.61%
Trans Fat 0.0g %
Cholesterol 44.5mg 59.33%
Sodium 491.74mg 81.96%
Total Carbohydrate 28.65g 38.2%
Dietary Fiber 11.1 g 177.6%
Sugars 12.51 g %
Protein 17.9g 143.23%
Vitamin A 595.7IU% Vitamin C 6.53mg%
Calcium 462.03mg% Iron 4.11mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
roasted garlic, large