Serves:
Prep time:
| 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 | |
| Greek Style Yoghurt, Feta & Dill Dressing |
Method
- 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.
- 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.
- 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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