Any leftovers can be whizzed up with stock to make a fabulous soup
Preparation time: 5 minutes Cooking time: 10 minutes Serves: 12 on its own
1 x 480g bag frozen soya beans 1 x 500g bag frozen peas 5tbsp fresh mint leaves 2tbsp extra virgin olive oil 200g (7oz) feta cheese
1 Bring a large pan of water to the boil. Add the beans and peas, return to the boil and simmer for around 2 to 3 minutes until just tender. Drain into a colander and run under cold water to prevent them cooking any further. When the vegetables are cool, drain thoroughly and transfer to a bowl.
2 Toss with the mint and olive oil. Season with a little salt and a generous amount of freshly ground black pepper. When ready to serve, transfer to a large plate or shallow bowl and crumble over the feta.
Per serving: 116cals, 6g fat, 3g saturated fat, 8g carbohydrate