Recipes
Recipes

Bean, feta & beetroot salad

We’ve used frozen broad beans as a great-value freezer standby.

We’ve used frozen broad beans as a great-value freezer standby.

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(4 votes)
Cooking Time

Cook: 15 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 95p per serving

Nutritional Information

Each 288g serving contains

Energy
1071kj
256kcal
13%
Fat
15.3g
Med
22%
Saturates
4.9g
Med
25%
Sugars
12.1g
Low
13%
Salt
0.86g
Low
14%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
372kj/89kcal

Ingredients

2tbsp extra virgin olive oil

1tbsp white wine vinegar

1tsp Dijon mustard

Zest and segments 1 large orange

1 shallot, finely chopped

250g pack Extra Special Extra Fine Beans

100g baby spinach leaves

100g frozen broad beans, thawed and shelled

1 medium carrot, grated

2 cooked beetroots, diced

100g Chosen by you Greek Feta, crumbled

2tbsp toasted hazelnuts, roughly chopped

Crusty bread, to serve

Method

1
Put the oil, vinegar, mustard, orange zest and shallot in a bowl. Whisk with a fork.
2
In a large bowl, mix the orange segments, fine beans, spinach, broad beans, carrot and beetroot. Pour over the dressing and toss together.
3
Top with the feta and hazelnuts. Serve straight away with crusty bread.

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