Salad with Broad Beans – Salssta Me Koukiss

For the dressing, mix oil, lemon zest and juice, garlic and sugar in a small baking bowl and season with pepper. Set aside.

Cook drained fresh beans five to ten min, frozen beans two to three min in boiling hot salted water.

Drain and place in a salad bowl form.

Mix the dressing again and pour over the still warm beans form. Crumble the feta on top, add the spring onions and mix. Sprinkle the dill on top and arrange the eggs around the lettuce.

Serve warm with lemon wedges and offer a baking bowl of yogurt with it, if desired.

Tip: Use creamy natural yogurt for an even finer result!

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