Where you and AEG get to make something tasty in the kitchen! This week’s recipe is for a quick, easy and delightful Broad Bean Salad, from my beautiful friend Chef Nti’s cookbook 👩🏾‍🍳.

500g Broad beans
700ml Vegetable stock
3 Tbsp olive oil, plus extra for drizzling
Salt and pepper
200g Lettuce or baby rocket
2 Tbsp mint, cut into long, thin strips (chiffonade)
50d Feta cheese, crumbled (I would leave this off as I am vegan and replace with Goats cheese)

1. Blanch the broad beans in the vegetable stock for 4 minutes
2. Add the olive oil to a hot pan and toss the broad beans in it
3. Season with salt and pepper
4. Place lettuce or rocket in a serving dish, add the warm broad beans and the mint and toss together
5. Garnish with feta and finish off with a drizzle of olive oil

Serves 2 🍽🍽