Herby Broad Bean Salad with Birch & Waite Greek Style Yoghurt Feta & Dill Dressing
|Shelled Broad Beans, Fresh Or Frozen||3 cups|
|Salt & Pepper, To Taste|
|Extra Virgin Olive Oil||2 tbsp|
|Dill & Parsley|
|Feta, To Top|
|Greek Style Yoghurt, Feta & Dill Dressing|
- 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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