225 g fresh baby broad beans, still in their pods, roughly chopped
60 g Feta cheese, cubed
2 tablespoons chopped fresh mint
1 tablespoon Martinborough Manner Boysenberry vinegar
3 tablespoons olive oil
Salt and pepper
Put the beans in boiling water for 3–4 minutes until tender, or cook in a tiny amount of water in the microwave. Drain well and put into a bowl. Mix together the oil, vinegar and mint and stir into the hot beans. Cool the beans to room temperature and mix in the cubed Feta. Salad, ready to serve.