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

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 5 tbsp olive oil
• 85g/3oz broad beans
• ½ onion
• 100g/3½oz feta
• 125g/4½oz cherry tomatoes
• ½ tsp sugar
• ½ tsp salt
• 100g/3½oz new potatoes
• 1 tsp ground turmeric
• 25g/1oz butter
• 1 handful fresh parsley
• 1 handful fresh basil
• 1 handful fresh chives

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Halve the cherry tomatoes, toss them with a little of the olive oil and a pinch of the salt, and spread them cut side up on a baking sheet.

2. Roast the tomatoes for 15 minutes until soft and lightly browned at the edges.

3. Put the new potatoes in a pan of boiling water and cook for about 12 minutes until just tender. Drain, cool slightly, and cut into halves or quarters if large.

4. Melt the butter with a splash of olive oil in a skillet over medium heat. Stir in the ground turmeric, add the potatoes, and fry for 6 to 8 minutes, turning, until golden.

5. Blanch the broad beans in a pan of boiling water for 2 minutes. Drain, cool under cold water, and slip off the outer skins.

6. Thinly slice the onion. Cook it in a splash of olive oil over low heat with the sugar and a pinch of salt for about 10 minutes until soft and golden.

7. Finely chop the parsley, basil and chives. Crumble the feta into a bowl.

8. Combine the beans, onion, roasted tomatoes, turmeric potatoes and herbs in a bowl. Add the remaining olive oil and toss gently.

9. Scatter the crumbled feta over the salad and serve warm or at room temperature.