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Broad Bean Feta And Radicchio Salad

Chef.Foodie's picture
Ingredients
  Shelled broad beans 10 Ounce, outer skin removed (300 Grams)
  Casareccie pasta/Any short pasta 9 Ounce (Rolled Pasta Quills, 250 Grams)
  Olive oil 3 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Chopped thyme 2 Tablespoon
  Semi dried tomato 8 Ounce, drained if in oil (200 Grams)
  Apricots 8 Ounce, sliced (200 Grams, Ready To Eat)
  Red wine vinegar 1 Tablespoon
  Radicchio head 1⁄2 Large, leaves separated and roughly torn
  Vegetarian feta cheese 5 Ounce, cubed (140 Grams)
  Pine nuts 2 Ounce, toasted (50 Grams)
Directions

1. Cook the beans in a large pan of lightly salted boiling water for 10-12 mins until tender. Remove with a slotted spoon and set aside. Bring the water back to the boil, add the pasta and cook according to packet instructions. Drain, refresh in cold water and set aside.
2. Meanwhile, place the broad beans in a large pan with the olive oil, garlic and thyme and heat through gently for 10 mins. Remove from the heat, add the semi-dried tomatoes and apricots and stir in the vinegar. Season well and add the radicchio.
3. Toss the bean mixture and pasta together and season. Divide between 4 plates and scatter over the feta and pine nuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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