Mediterranean Broad Bean & Goats Cheese Salad Recipe

This Mediterranean broad bean salad recipe is the kind of thing I throw together when I want my fresh homegrown produce to taste special. It's zingy, nutty with creamy nuggets of goat's cheese.

It's perfect for using up fresh greens growing in the garden for a delicious side dish or main with salmon, mackerel. or leftover meat from your Sunday roast.

Salad recipes and easy dressings are a staple in our house. In little time and some basic chopping skills, healthy recipes are often ready on the dinner table without effort. Especially with fresh food from our no dig beds.

Fresh broad beans are so easy to grow, then removed from their pods before blanching for 2 minutes to remove the bitter, outer skin (AKA double podding). Or, simply use edamame beans or peas.

And the great news? Not only does it taste divine, broad beans are a great source of protein with 1 cup of broad beans offers 13g and are a great way to add more iron, magnesium, fibre, zinc and vitamins in your diet.

✔️ Why You'll Love This Recipe

• Minimal prep
• Made in a very short time
• It's fresh and vibrant, packed with flavour
• Great for using seasonal Spring/Summer produce
• Rich in protein
• Great combination of textures
• Easy light side or main
• Impresses guests

🛒 Ingredient Notes

Please see the printable recipe card with exact ingredient quantities, detailed instructions and nutritional information at the bottom of the post.

Fresh fava beans - these are double podded broad beans by blanching for 2 minutes in salted water. You can use store bought from the freezer aisle or swap for butter beans, peas, edamame etc

Wild rocket (Arugula) - despite being small, these vibrant green bitter peppery leaves are a great course of vitamins such as A, C and K. Or swap for watercress, lamb's lettuce

Lemon - this is the zest and juice of a whole lemon for acidity and vitamin C

Extra virgin olive oil - for omega 3 healthy fats, or use olive oil

Sea salt & Black Pepper - to balance and enhance the flavours

Balsamic vinegar - I use this gluten free balsamic vinegar as there's no additives for natural sweet acidity, or you can use apple cider vinegar with mother

Maple syrup or honey - adds a little sweetness to balance the acidity in the dressing. Alternatively, you could add a pinch of any other natural sweetener, agave or date syrup etc

Red onion - adds a sweet tang and rich in flavonoid antioxidants such as quercetin to help reduce inflammation

Spring onions - these are for texture, colour and also offer sulfur containing compounds which may prevent cancer cells

Goat's cheese - adds a creamy, cheesy tang rich in protein and calcium, or swaps for feta cheese, parmesan, brie or manchego

Walnuts - these are broken walnut pieces for crunch, also boasting of protein, fibre and alpha-linolenic acid for heart health.

Mint - adds an extra fresh taste and aids digestion, or you can use fresh parsley

📋 Instructions

1. Pod the broad beans: then bring a pan of salted water to the boil and blanch them for 2-3 minutes over medium heat.

Remove with a slotted spoon or drain and rinse under cold water to stop the cooking process and remove the outer skins.

2. Make the dressing: In a small bowl or jar, add the lemon juice, zest, balsamic vinegar, extra virgin olive oil, and maple syrup or honey if using.

Give it a good mix then season with salt and pepper to taste.

👩‍🍳 Substitutions

Depending on your dietary needs, here are a few simple swaps you can make:

• Dairy-free or vegan? Swap the goat's cheese for a dairy-free alternative or even some smashed avocado or roasted chickpeas for creaminess.
• No walnuts? Try toasted almonds, hazelnuts, pumpkin seeds, or even sunflower seeds.
• Broad beans not your thing? Try edamame beans, butter beans, etc. Or why not swap larger beans for peas.
• No rocket? Spinach, lamb's lettuce, water cress or any soft salad leaves will work nicely.
• Want it heartier? Make it a broadbean and lentil salad or add cooked quinoa, couscous, pearl barley etc

⚖️ Variations

Here are some different ways you can enhance and truly personalise this recipe:

• Add meat - eat it as a main, or use a frying pan for lardons or crispy bacon.
• Add a fruity twist - A handful of pomegranate seeds, pears, figs, sliced pear or pineapple for a lovely pop of sweetness.
• Change up the cheese - If goat's cheese isn't your thing, try crumbled feta, blue cheese, or even torn mozzarella.
• Go herby - Swap or add to the mint with fresh basil, dill, or chives, depending on what you've got growing.
• Extra protein - top with a poached egg or 2
• Warm it up: Lightly toast the walnuts or serve the salad with warm broad beans and cheese for a more comforting feel on cooler days

🔪 Equipment

Please note that as an Amazon Associate, I earn from qualifying purchases made through affiliate links.

• Large bowl
• Small saucepan (for blanching the broad beans)
• Colander or sieve (to drain and cool the beans)
• Sharp knife and chopping board
• Small bowl or jam jar (for mixing the dressing)
• Large mixing bowl (for tossing everything together)
• Salad servers or large spoon/fork (to mix without breaking up the cheese too much)
• Zester or fine grater (for the lemon zest - or just use a regular grater carefully)

❄️ Storage

Storing - We prefer eating this salad fresh, but if you've got leftovers, you can it covered in an airtight container in the fridge for up to 2-3 days. Just be aware the rocket may wilt a little over time.

Freezing - Not recommended for this recipe, as the salad leaves, cheese, and dressing won't freeze well and can turn soggy once defrosted.

Reheating - This salad is best served cold or at room temperature, so no reheating needed. If you've made a warm version (like with toasted nuts or just-blanched beans), you can gently bring it to room temp before serving.

🍽️ Serving Suggestions

On toast or crostini - Pile the salad (or just the broad beans and cheese mix) onto toasted sourdough or with crusty bread for a fancy lunch or starter.

As a BBQ side - It pairs beautifully with grilled chicken, lamb chops, or veggie kebabs as part of cold buffets.

Tucked into a wrap - Add a few spoonfuls to a tortilla with hummus or grilled halloumi for a fresh-packed wrap.

With poached or soft-boiled eggs - it makes a perfect light brunch or supper with runny yolk oozing into the salad like a choline-rich yolk dressing.

Picnic-ready jar salad - Layer it in a jar with grains for a extra hearty portable lunch

With a bowl of soup - It makes a lovely light pairing with a bowl of soup for an extra filling lunch.

❓ FAQ

➕ Our Favourite Salad Recipes

Looking for more salad recipes to impress? Try these:

🍽️Pairing

These are my favourite dishes: