Broad Bean Feta and Radicchio Salad
|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)|
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.