Peppery watercress makes a bold base for this simple side dish, finished with crumbled cheese and crunchy pine nuts
Prep:15 mins
Serves 4
400g (podded weight) fresh or frozen broad beanssmall pack mint, leaves picked and very finely chopped4 tbsp extra virgin olive oil100g bag watercress100g feta, crumbled25g pine nuts, lightly toasted
STEP 1Put the broad beans in a bowl, pour over boiling water from the kettle, then drain and transfer to a bowl of cold water.STEP 2Remove the skins from the broad beans by splitting them with your fingernail and slipping out the bean. Make the dressing by combining the mint and olive oil in a small bowl. Season generously.STEP 3Toss the watercress with the broad beans, feta and the dressing. Scatter with the pine nuts and serve.
