Tomato Salad With Ricotta Broad Beans Salsa Verde Recipes

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TOMATO & BROAD BEAN SALAD WITH SALSA VERDE



Tomato & Broad Bean Salad with Salsa Verde image

A wonderfully summery light meal. Eat on its own, with bread, other dishes as part of a mezze, or as a side. Omit the feta cheese for a completely plant-based dish.

Provided by Moorlands Eater

Categories     Main Course     Side Dish     Salad     Lunch     Light Meal

Time 1h38m

Number Of Ingredients 6

1 batch salsa verde (see Recipe Notes)
500 g broad beans in their pods
400 g tomatoes (sliced)
1 small red onion (thinly sliced)
salt & freshly ground black pepper
50 g feta cheese (optional)

Steps:

  • Make a batch of this salsa verde (see Recipe Notes below for changes to original recipe).Set aside for the flavours to meld (1 hour).
  • Pod the broad beans.Put the beans in saucepan with boiling water from a kettle and simmer until tender (depending on size and age, approximately 3-8 min).Drain the beans in a colander and cool under the running cold tap.
  • Remove the skins from the broad beans: make a nick in the skin with your thumbnail then gently squeeze until the bean pops out. Discard the skins.
  • Lay out the sliced tomatoes, onions and skinned broad beans attractively on a plate.Season lightly with salt and grind over black pepper.
  • Spoon blobs of the salsa verde all over the salad.
  • Crumble over the feta if using and serve.

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