Broad beans, Feta and crisp Parma ham with lemon dressing

Broadbean and feta recipe

Broad beans work wonderfully with these bold flavours. Feta has that amazing salty taste, and the lemon cuts a ‘zing ‘ right through it all.


Time to prepare: 20 minutes

Time to cook: 10 minutes


250g (9oz) broad beans

(podded weight)

250g (9oz) soya beans

(available frozen)

100g (4oz) crusty bread, torn

1tbsp olive oil

6 slices Parma ham 250g (9oz) feta cheese fresh mint leaves, to serve

for the lemon dressing:

juice 2 lemons

2tbsp extra virgin olive oil


Heat the oven to 200 C, 180 C fan, 400 F, gas 6.

Place the beans in a pan of boiling water; cook for 3 minutes.

Drain; cool under cold running water.

Spread the bread on a baking tray, sprinkle with sea salt and drizzle with the olive oil.

Bake for 10 minutes until crisp and golden.

Place the Parma ham on another baking sheet and cook for 5 to 8 minutes until crisp.

Remove and rest on kitchen paper.

Once cool, break into shards.

Mix the dressing ingredients and season.

Mix the beans, feta andmfrrt; drizzle with the dressing.

Top with the ham and croutons and serve.

If you like, you can also use this recipe with back or streaky bacon instead of Parma Ham.  Or try both recipes and tell us which one you prefer!

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