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Ingredients

Method

  • STEP 1

    Briefly cook the broad beans in simmering water, drain and refresh in cold water. Squeeze them out of their grey outer pods, if you want.

  • STEP 2

    Put the parsley in a bowl, add the shallot and feta. Heat the olive oil in a small frying pan and toast the almonds, add a little salt to the pan, toss, then add the parsley mix along with the beans. Dress with the juice from 2 of the lemon wedges and serve the other 2 on the side.

Recipe from Good Food magazine, June 2010

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A star rating of 4.3 out of 5.4 ratings
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