Serves 1 as a light meal.
- Prep time: 15min
- Cook time: 2min
- Total time: 17min
- Difficulty: Basic
This light and refreshing salad can be served as an appetizer or a light summer meal. For a more substantial meal, add some cooked quinoa or bulgur wheat.
- 200g podded broad beans
- 1 handful of fresh mint leaves
- 2 handfuls of watercress leaves
- 50g feta cheese
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- pinch of salt
- freshly ground black pepper
Cook the broad beans in a pot of boiling water for 2 minutes. Strain the beans and immediately refresh in ice cold water for 5 minutes. Pop all of the broad beans out of their skins using the tip of a small knife. Mix the beans with mint and watercress leaves and crumble feta cheese over. For the dressing, whisk together lemon juice, olive oil, salt and pepper and drizzle over the salad.
Also known as Salata Od Mladog Boba, Mente I Feta Sira.
Category: Salads & sides.
Growing your own food is so incredibly rewarding. It’s just like making pasta from scratch or completing a batch of perfect little French macarons. The pride and accomplishment make you feel invincible. You’ve just made something out of nothing! You’re like a superhero!
Okay, I may be exaggerating a bit, but it still is a pretty awesome feeling. Whether you’re growing a small pot of basil on your windowsill, two cherry tomato plants on your balcony, or all sorts of stuff in your backyard garden, it doesn’t really make a difference. Knowing that you planted it with your own hands and taken care of it for months, makes it taste even sweeter once you finally get to eat it. That’s exactly how I felt eating this lovely salad.
A couple of months ago I started a small balcony garden. Meanwhile it has turned into a small jungle, thanks to four cherry tomato plants that have grown way bigger that anyone could have expected. Let me just say they’re taller than me. Anyway, they’re full of little green gems that will soon start changing color, making our balcony an even more happier place. Arugula, watercress and baby spinach are growing quite nicely too, and my herbs are flourishing. I use them every single day and can’t imagine cooking without them.
Mint is one of my absolute favorites and I found it goes particularly well with the slight pepperiness of watercress. Adding sweet broad beans from my mom’s garden to the flavor combination seemed like a really good idea. Crumbling some feta cheese over the salad made the whole combination more savory and complete. A squirt of lemon juice and a drizzle of olive oil was all it needed to become a well rounded light meal. The fact that it was all homegrown (apart from feta, naturally), made this salad even more special.