May 25, 2025

Broad Beans with Mint & Lemon

Our gorgeous broad beans have featured in the veg boxes throughout May, after their over-winter growing in our polytunnels. We may be biased, but they are delicious! 

Thanks to Helen who co-runs our weekly ‘cook your own’ lunch club here’s a simple recipe that’s lovely warm as a veggie side or cool as a salad. Crumble on a little feta if you fancy. 

If the beans are particularly large or you’re not so keen on the outer skins – then remove after cooking by popping the inner beans out of their skins.

This dish can be made out of season with frozen broad beans. 

Serves: 4

Ingredients

  • 250g podded broad beans
  • a large handful of mint leaves, torn or shredded
  • Zest of a large lemon, 1 tablespoon of juice
  • 2 tablespoons extra virgin olive oil
  • Salt and Pepper
  • 25g feta cheese, optional

Method

  1. Cook the beans for 2-4 minutes in a little boiling water until just tender. If serving as a salad cool under running cold water. 
  2. Meanwhile mix together the dressing ingredients – lemon zest, 1 tablespoons of juice, 2 tablespoons olive oil, the mint, a generous grinding of black pepper and a large pinch of salt
  3. Stir the beans into the dressing and serve. Finish with crumbled feta if using.