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
You can ring the changes with this versatile salad. Why not replace the fresh mint with basil or use fresh soft goats’ cheese in place of the feta?
Get ahead: This will keep for up to 4 hours in the fridge.
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