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Ingredients
- 1kg broad beans, shelled
- 3 waxy potatoes such as Nicola or Spunta
- 150g sheep's milk fetta
- 1-2 ripe ox-heart tomatoes, cut into wedges
- Handful of mint leaves, washed
- Pinch of dried oregano
- 1 red onion, thinly sliced
- Flaked salt and freshly ground pepper
- 1 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
Method
Bring a small pot of salted water to the boil and add the broad beans. Cook for 2 minutes, drain and rinse under cold water. If you want to peel the broad beans of their outer shell, simply pierce one end and squeeze from the other. The bright little bean inside should easily pop out.
Boil the potatoes in their skin until soft. Drain and when cool enough to handle, peel and break into largish rough pieces.
In a bowl combine the still warm potatoes with the crumbled fetta, tomato, torn mint leaves, oregano and sliced red onion. Season with salt and pepper and toss with the vinegar and olive oil.
To serve
Serve immediately, with crusty bread if desired.
