Broad Bean Salad with Dried Tomatoes, Feta Cheese and Turmeric Potatoes

A vibrant vegetarian salad featuring sautéed broad beans, feta, microwave-dried tomatoes, and golden turmeric-infused fried new potatoes.

Vegetarian Healthy Potatoes Salad Broad Beans Feta

Estimated Nutrition

Calories

1385.2

kcal / serving

1385.2 kcal total

Carbs

44.2g

per serving

44.2 g total

Fat

118.5g

per serving

118.5 g total

Protein

26.8g

per serving

26.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

2.5

Sugar

Used for drying tomatoes

Dairy

100

Feta Cheese

Crumbled

Butter

LegumesPulses

Broad Beans

Out of their pods

NutsSeeds

2.5

Salt

To taste

tsp

Ground Turmeric

handful

Parsley

Fresh, chopped

handful

Basil

Fresh, chopped

handful

Chives

Fresh, chopped

OilsFats

Olive Oil

Divided use

Vegetables

0.5

piece

Onion

Sliced

125

Cherry Tomatoes

Halved

100

New Potatoes

Sliced

Method

Fry the broad beans and onion in 30ml of olive oil for 8 minutes until softened.

Remove from heat, allow to cool slightly, and stir in the crumbled feta cheese.

Microwave half the tomato halves with sugar and salt for 5 minutes on medium heat until dried.

Drizzle the dried tomatoes with more olive oil, cool, and mix into the beans and onions.

Parboil sliced new potatoes in salted water with turmeric for 6 minutes, then drain.

Melt the butter in a pan and fry the parboiled potatoes until golden-brown.

Place fresh herbs on a plate and top with the broad bean and feta mixture.

Garnish with remaining fresh tomatoes, turmeric potatoes, and a drizzle of pan oil.