Broad beans with parsley, feta & almonds

• broad beans100g g

  podded weight

• small bunch parsley↗

  roughly chopped

• shallot↗1

  finely chopped

• feta cheese↗50g g

  cubed

• olive oil↗1 tbsp tbsp
• almonds↗50g g

  skin on

• lemon↗1

  cut into wedges

• crusty bread↗

  to serve

Step-by-step instructions

1. 1

   Briefly cook the broad beans in simmering water, drain and refresh in cold water. Squeeze them out of their grey outer pods, if you want.

2. 2

   Put the parsley in a bowl, add the shallot and feta. Heat the olive oil in a small frying pan and toast the almonds, add a little salt to the pan, toss, then add the parsley mix along with the beans. Dress with the juice from 2 of the lemon wedges and serve the other 2 on the side.