6 September 2014

I have this little Greek Basil pot plant that sits by my windowsill in my kitchen and it's one of my favourite herbs to use in cooking. In fact, I've been slightly obsessed with it recently and am putting it in everything I cook. It's a robust herb that omits a wonderful smell and flavour especially to salads. It's micro leaves has a sweeter and subtler taste to the Italian Basil variety we all know.

On this day, I was craving a simple, fresh salad bursting with greens. I encourage you to use fresh peas and broad beans if you can get them, the taste doesn't compare to the frozen type. This is a great salad to accompany lamb or fish. Now all I need is a glass of wine.


2 cups fresh peas
2 cups fresh broad beans
1/2 cup chopped feta cheese
1/4 cup Greek basil (or regular basil)
Handful of roasted slivered almonds
2 tbsp extra virgin olive oil
2 tbsp lemon juice
Salt & pepper for seasoning


1. Shell broad beans and cook them salted boiling water for 2 mins.
2.Drain well and run under cold water.
3. Remove the tough skin.
4. Shell peas and cook in salted boiling water for 1 min.
5. Drain well and run under cold water.
6. Combine the peas, broad beans, Greek basil and feta on a plate.
7. Mix the extra virgin olive oil and lemon juice together and combine with the salad.
8. Season with salt & pepper.
9. Sprinkle the slivered almonds on top.

Serves 2 fairly hungry people

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