From Celebrate Marlborough Sauvignon Blanc
by Belinda Jackson & Jan Bilton.
100g round beans, trimmed
500g (podded) broad beans
1/4 cup mint leaves
75g feta cheese, diced or crumbled
3 tablespoons lemon juice
6-8 tablespoons extra virgin olive oil
flaky sea salt and freshly ground black pepper to taste
Blanch the beans separately in boiling water for about 2 minutes. Drain and refresh in icy water. Remove the skins from the broad beans.
Place in a serving bowl with the mint leaves and feta.
Drain the cheese and briefly pan-fry, until it just begins to soften.
Whisk the lemon juice, olive oil, salt and pepper. Drizzle over the salad and serve. Serves 4.