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Recipe for Feta, broad bean, pea, butterbean and courgette salad

Monday, July 3, 2017

This is a delicious recipe which brings together Mediterranean feta with local ingredients, courgettes, broadbeans, peas and mint in a light and tasty salad

I bought some fresh garden peas and broad beans during a visit to the Inns Market in Newtownbreda.  I tend to eat peas and beans straight from the pod like sweets so was keen to create something with them before the whole lot disappeared.  I decided to create this fresh, tasty salad with lots of seasonal ingredients.

I came up with this lovely salad which brings together the local seasonal ingredients with the Mediterranean ingredients of olive oil and Feta.  I simply love Feta, with it’s crumbly texture and salty taste.  It is delicious.  I try to tell myself that it is a good food as it is an excellent source of protein and calcium but be warned- it is very high in fat, salt and calories (all the best things seem to be) so enjoy it as an occasional treat.

I was delighted with the resulting salad.  The flavours and textures really worked well together.  I will definitely be making this again.

Give it a try and let me know how you get on.






  • 3 courgettes
  • 1 small tin of butterbeans
  • 150g podded peas
  • 150 g broadbeans (skin removed)
  • 8-10 mint leaves
  • 150g feta cheese
  • 2 tbsps olive oil
  • 2 tbsps balsamic vinegar
  • 1 tsp dijon mustard
  • 1 tsp runny honey


  • Thinly slice the courgettes and place in a bowl
  • Add the butterbeans, broadbeans and peas
  • Tear the mint leaves into small pieces and scatter over
  • Crumble the feta into the bowl
  • In a small jar, mix together the oil, vinegar, mustard and honey
  • Pour over the other ingredients and mix well
  • Serve and enjoy!

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