Photography: Richard Mortimer

By Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 30 minutes
Special options: Egg free, Gluten free, Nut free, Vegetarian
Course: Entree, Lunch
Favourite flavours: Easy recipes, Salad

A delicious fetta garden salad recipe - perfect for spring.

From the January 2007 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

500g packet frozen
broad beans
750g mixed tomatoes, such as cherry and roma
2 zucchinis, thinly sliced
100g mixed salad leaves
2 spring (salad) onions, finely sliced
200-250g fetta, crumbled
¼ cup (60ml) olive oil
1 tablespoon white wine vinegar

METHOD

Cook broad beans in a saucepan of boiling, salted water for 2 minutes. Drain. Cool in iced water. Drain again. Remove and discard skins.

Cut cherry tomatoes in half and thinly slice roma tomatoes. Combine broad beans, tomatoes, zucchini, salad leaves, onion and fetta in a large bowl.

Drizzle with combined oil and vinegar. Season to taste, toss gently and serve.