The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Warm broad bean and feta salad
Broad beans from the pod have a super-fresh taste

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Yields:
2
Cook Time:
3 mins
Total Time:
3 mins
Ingredients
- 225 g (8oz) broad beans
- 700 g (11⁄2lb) pods
- 100 g (31⁄2oz) chopped feta
- 2 Tbsp. freshly chopped mint
- 2 Tbsp. extra-virgin olive oil
- a squeeze of lemon juice
Directions
- Step 1
For 225g (8oz) broad beans (enough for two people), you'll need 700g (11⁄2lb) pods. For the salad, cook the beans in boiling salted water for 3-5min until tender. Drain, then plunge into cold water and drain again. Tip into a bowl, add 100g (31⁄2oz) chopped feta, 2tbsp freshly chopped mint and 2tbsp extra-virgin olive oil and a squeeze of lemon juice. Season well and toss together.
- Step 1
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