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How to make Mixed pea and bean salad

Yield = 12
Prep time: 0:15
Cook time: 0:05
Total time: 0:20

Ingredients

  • 3 cups (450g) fresh peas
  • 300g sugar snap peas, halved
  • 200g butter beans, trimmed
  • 500g pkt broad beans, defrosted, peeled
  • 4 purple Asian shallots, finely chopped
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) extra virgin olive oil
  • 250g feta, crumbled
  • 1 cup mint leaves

Method

  • Step 1 Cook peas, sugar snap peas and butter beans in a large saucepan of salted boiling water for 2-3 minutes. Add broad beans and cook for a further 1 minute or until bright green and tender crisp. Refresh under cold running water. Drain well.
  • Step 2 Combine shallots, lemon juice and oil in a small bowl. Taste and season with salt and pepper. Drizzle over pea mixture; gently toss.
  • Step 3 Add the feta and mint and gently toss to combine. Spoon into a serving bowl and serve immediately.