A great light lunch, that is super quick to make! I grew my own broad beans this year. They are not something I would usually grow because I am the only one who likes them in my house, but we got some in our Mud + Bloom box so I grew eight plants, and the pods from all eight went into this meal, that was just for me…it worked out perfectly!

Serves 1

Ingredients:

• 8-15 young broad beans (I didn’t really have quite as many as I would have liked)

• 1/4 block of Taifun basil tofu

• 1/8 block of Violife feta

• Small handful of fresh mint

• Small handful of fresh parsley

• Sea salt

Method:

1. Pod your broad beans, and then pod them again (this is something I have only just started doing, the double pod, but it makes such a difference).

2. Very lightly steam the broad beans with your peas.

3. Meanwhile quickly chop up your tofu (yes it is meant to be cold out of the packet), feta and herbs, to desired size.

4. Throw it all in a bowl together with some sea salt. You may want to add a little lemon juice, black pepper and/or extra virgin olive oil, but I prefer to let the flavours sing as they are.

Tag me @rochelle.a.hubbard on Instagram if you make it! I’d love to see it. You can also join me on Telegram here.