Herby Broad Bean Salad with Birch & Waite Greek Style Yoghurt Feta & Dill Dressing

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SERVES:

shelled broad beans, fresh or frozen 3 cups

Salt & pepper, to taste

Extra virgin olive oil 2 tbsp

Avocado 1

Dill & Parsley

Feta, to top

Method

  1. Bring pot of water to boil and add broad beans. Blanche for 2-3 minutes until bright green. Strain through a colander and submerge in iced water straight away to rapidly cool.
  2. Once cold, drain and dry off, then add to a large bowl. Season with salt and pepper and a extra virgin olive oil then combine. Add curls of avocado to bowl, roughly tear dill and parsley and combine again.
  3. Place onto a serving dish and drizzle generously with Birch & Waite Greek Style Yoghurt, Feta & Dill Dressing. Crumble over some feta to serve.

Recipe created by From My Little Kitchen for Birch & Waite.

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