• Organic
  • Vegetarian
  • Vegan
  • Dairy free
  • Unpasteurised
  • Pesticide free
  • No Packaging
  • Plastic Free

By Victoria McGaugh - 27 June 2011


500g fresh broad beans

125g goats cheese orfeta, cubed
Salad Leaves
2 tbsp chopped fresh mint

4 tbsp balsamic vinegar dressing (or 1 tbsp olive oil and 3 tbspbalsamic vinegar)
Salt and pepper

1. Take the broad beans outof their casing and shells. Put the beans in boiling water for 3-4minutes until tender. Drain well and put into a bowl.
2. Mix together the oil,vinegar and mint and stir into the hot beans.
3. When the beans havecooled to room temperature, mix in the cheese and toss into salad leaves, andif you fancy it, some grilled courgette.

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