Kate Coughlan shares a simple zesty recipe using fresh broad beans. Recipe: Kate Coughlan INGREDIENTS A bunch of salad greens from the garden (endive, cos, buttercrunch, green mustard, kale and cavalo nero) 1 cup of broad beans, podded then blanched for 4 minutes in boiling water ½ cup of feta, crumbled ¼ cup of preserved … Continue reading Recipe: Kate’s Favourite Broad Bean Salad