Pasta, Avocado and Mint Bean Salad
Ready in: 15 to 30 mins
Ingredients:150g frozen broad beans
150g frozen edamame (soya beans)
4 tbsp extra virgin olive oil or avocado oil
juice of 1 lemon
handful mint leaves, roughly chopped
Summer Avocado, cut into chunks
200g vegetarian Greek feta, crumbled
freshly ground black pepper
- Cook the edamame and broad beans in boiling water for five minutes, then drain in a colander. When cool, remove and discard broadbean skins.
- Cook the pasta as per pack instructions. Drain and transfer to a warm serving dish.
- Whisk together the olive or avocado oil, lemon juice, mint and season lightly. Toss together with the broad beans, edamame beans and avocado and scatter over the feta. Serve immediately.