Rebecca’s Recipe of the Week: Broad Beans, Feta, Olives, Chilli

June 7, 2018 by General Administrator

Diana Henry describes this as a ‘rustic puree with garlic and chilli’. I don’t have any broad beans here in Uppsala this week so I can’t test this in advance, but it looks delicious. Tell me how it works out for you. This should be very nice with some crusty bread.

Broad-bean Purée with Feta Relish
serves 3-4 as a starter or with other small dishes.


For the purée:
250 broad beans (podded weight)
1 teaspoon olive oil
1 small onion, chopped
1 cloves garlic, chopped
½ chilli, chopped (take out the seeds if you don’t want it too spicy)
salt and pepper, to taste
juice of ½ lemon
25ml olive oil
10ml water or light chicken stock (optional)

For the relish:
40g feta
40g good black olives, pitted and coarsely chopped
½ small clove garlic, very finely chopped
20ml olive oil
1 tablespoon chopped coriander, dill or parsley, or leaves from 3 sprigs of mint, torn


To make the puree:

Cook the broad beans for about three minutes in boiling water. Drain and rinse under cold water. Slip off their skins. Heat the teaspoon of olive oil in a frying-pan and sauté the onion until it is soft but not coloured. Add the garlic and chilli and cook for a further three minutes. Add the skinned beans and warm through for about three minutes. Season.

Tip the contents of the pan into a food processor and add the lemon juice and the 25ml of olive oil. Pulse to a rough purée. If it seems very thick add the optional water or stock to thin it out a bit. Taste for seasoning. You may want to add more oil or lemon. Scrape into a broad, shallow serving dish.

To make the feta relish:

Crumble the feta into a small bowl and toss in the olives and garlic. Pour on the oil, add your chosen herb and freshly ground black pepper, and mix. Scatter over the purée and serve.

Recipe adapted from Diana Henry


7th June 2018

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