The best salads meld salt, sweet and sour tastes with contrasting textures. I’ve made a vegan variation of this salad using sliced black olives instead of feta cheese. You could pack the pumpkin seeds, their oil and the lemon juice in a separate container and pour over the salad to serve as a portable lunch. I added some chopped mint after I took the photo. Serves two as a light meal. If you’ve got more broad beans, try broad bean hummus.
150g broad beans (shelled weight)
50g feta cheese crumbled (I like Zany Zeus feta and they also make wonderful haloumi)
Two tablespoons pumpkin seeds, sizzled in a little olive oil
Four sundried tomatoes, chopped finely
Squeeze of lemon juice and grind of black pepper.
Steam the beans for about two minutes until tender. Place on a serving plate and allow to cool. Top with the feta cheese, pumpkin seeds (and the oil from the pan), tomatoes and squeeze over the lemon juice.