Delia Smith Broad Bean Salad Recipe

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If you love bright, fresh salads with a bit of richness, this broad bean salad is the sort of thing you will make on repeat. Tender broad beans and sweet peas are tossed with a lemony dressing, then finished with salty feta, herbs, and toasted almonds for crunch. It is an easy, no-fuss recipe that looks elegant on the table and tastes even better. Total time is about 25 minutes, including a quick blanch for the beans.

Ingredients

For the salad

300g broad beans (double-podded weight), fresh or frozen
150g frozen peas
3 spring onions, finely sliced
1 small cucumber, diced
6 radishes, thinly sliced
20g fresh mint leaves, roughly torn
10g flat-leaf parsley, roughly chopped
100g feta, crumbled

For the lemon-mustard dressing

3 tbsp extra-virgin olive oil
1 1/2 tbsp lemon juice (plus zest of 1/2 lemon)
1 tsp Dijon mustard
1/2 tsp honey (optional, for balance)
Fine salt and black pepper, to taste

For the crunchy topping

30g flaked almonds

How to Make Delia Smith Broad Bean Salad Recipe

Oven preparation

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a small tray with baking parchment (optional), so the almonds tip off easily once toasted.
Set up your cooling station: Put a plate or small tray on the counter for the toasted almonds, and have a bowl of cold water ready for the beans so they stop cooking quickly.

Mixing

Make the dressing: In a small bowl, whisk together the olive oil, lemon juice and zest, Dijon mustard, honey (if using), and a pinch of salt and pepper.
Prep the salad additions: Slice the spring onions, dice the cucumber, and slice the radishes. Tear the mint and chop the parsley, then set everything aside while you cook the beans.

Baking

Toast the almonds: Spread the flaked almonds out in a single layer on the tray. Bake for 5 to 7 minutes until lightly golden. Keep an eye on them during the last minute because they colour quickly.

Cooling

Cool the almonds: Tip the toasted almonds onto a plate and leave them to cool completely. This is what keeps them properly crisp.
Blanch and cool the broad beans: Bring a pan of salted water to the boil. Add the broad beans and cook for 2 to 3 minutes (a little less if they are very small). Drain, then plunge into cold water.
Slip off the skins (recommended): If the skins feel thick, pinch each bean and pop it out of its skin. It takes a few minutes, but the salad will be noticeably more tender and sweet.
Blanch and cool the peas: Add the peas to boiling water for 1 minute, then drain and cool in cold water. Drain well so they do not water down the dressing.

Assembling

Combine the salad: In a large bowl, add the broad beans, peas, spring onions, cucumber, radishes, mint, and parsley.
Dress it gently: Pour over the dressing and toss carefully so the beans stay intact. Taste and adjust with extra lemon, salt, or pepper if needed.
Finish and serve: Transfer to a serving platter, scatter over the crumbled feta, then sprinkle with the cooled toasted almonds right before serving.

How to Make Delia Smith Broad Bean Salad Recipe

Tips

Do I have to double-pod (peel) broad beans?

If the beans are young and very small, you can skip it. For anything larger, peeling is worth the effort because it removes the tougher outer skin and makes the salad taste sweeter and more delicate.

How do I stop broad beans from looking dull?

Blanch briefly, then cool quickly in cold water. Overcooking and leaving them sitting in hot water is what turns them khaki and soft.

Why is my salad watery?

This usually happens when the beans and peas are not drained well after cooling. Drain thoroughly, then pat dry if needed before mixing with the dressing.

How can I make the flavour stronger without making it heavy?

Add a little more lemon zest, a pinch more salt, and an extra spoon of chopped mint. Those small tweaks lift the whole bowl without needing more oil or cheese.

Serving Suggestions

Serve alongside roast chicken, grilled salmon, or lamb cutlets.
Add warm new potatoes and turn it into a hearty lunch salad.
Spoon it onto toasted sourdough for an easy spring bruschetta.
Pair with a simple tomato salad for a light, bright spread.

Storage

Room temperature

This salad is best served within 2 hours if it is sitting out, especially once the feta is added.

Refrigerator

Store in an airtight container for up to 2 days. For the freshest texture, keep the toasted almonds separate and add them just before serving.

Freezing

Freezing is not recommended. The beans and cucumber soften and release water as they thaw, which dulls the flavour and texture.

Nutrition

Calories: 310 kcal
Carbohydrates: 24g
Protein: 13g
Fat: 19g
Saturated Fat: 5g
Sodium: 480mg

Nutrition values are estimates and will vary based on the brands and exact ingredients used.

FAQs

Can I use frozen broad beans for this salad?

Yes. Frozen broad beans work beautifully here. Blanch them briefly, then cool quickly. If the skins feel tough, pop the beans out of their skins for the most tender result.

Do I need to peel broad beans after blanching?

It depends on size. Very small, young beans can be left unpeeled. Larger beans are much nicer peeled because the outer skins can be leathery and slightly bitter.

What can I use instead of feta?

Goat’s cheese is a lovely swap, or try shaved Parmesan for a firmer, saltier finish. If you want dairy-free, use toasted pine nuts and a few extra pinches of salt and lemon zest to replace that savoury bite.

Can I make broad bean salad ahead of time?

You can blanch the beans, toast the almonds, and mix the dressing up to a day ahead. For best texture, assemble the salad close to serving and add the almonds at the last minute so they stay crisp.

What goes well with broad bean salad?

It pairs well with grilled fish, roast chicken, lamb, or a simple omelette. It also works as part of a spring buffet with crusty bread and a tomato salad.