One-pan duck with Savoy cabbage
Duck breast is perfect for entertaining - it's easy to cook, readily available, yet not something you eat every day
Broad beans with parsley, feta & almonds
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g broad beanspodded weight
- small bunch parsleyroughly chopped
- 1 shallotfinely chopped
- 50g feta cheesecubed
- 1 tbsp olive oil
- 50g almondsskin on
- 1 lemoncut into wedges
- crusty breadto serve
Nutrition: per serving
- kcal306
- fat25g
- saturates5g
- carbs8g
- sugars4g
- fibre5g
- protein13g
- salt0.69glow
Method
step 1
Briefly cook the broad beans in simmering water, drain and refresh in cold water. Squeeze them out of their grey outer pods, if you want.
step 2
Put the parsley in a bowl, add the shallot and feta. Heat the olive oil in a small frying pan and toast the almonds, add a little salt to the pan, toss, then add the parsley mix along with the beans. Dress with the juice from 2 of the lemon wedges and serve the other 2 on the side.
