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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First get all the ingredients ready. | 2. Bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. Drain, rinse with cold water to cool, then drain again. | 3. Pod the beans from their skins into a large mixing bowl, discard the skins. Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans. | 4. Split the pittas so you have 6 thin circles of bread, then toast. | 5. Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning. | 6. Pour over the beans and cucumber, add all the herbs and toss together. Tear the toasted pitta into pieces and add this to the salad with the crumbled feta. | 7. Toss together very gently - hands are best - then pile onto a platter to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broad bean	500	g		445.0	0.0	99.0	2.5
cucumber	1			15.6	3.7752	0.6759999999999999	0.1144
wholemeal pita bread	3			445.0	0.0	99.0	2.5
lemon	1			1.2808	0.4116	0.0486	0.0132
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
caster sugar	1	teaspoon		445.0	0.0	99.0	2.5
mint	20		chopped	50.16	9.5874	3.7506	0.8322
flat leaf parsley	20		chopped	445.0	0.0	99.0	2.5
chive			snipped	-	-	-	-
feta cheese	170		crumbled	67320.0	1042.95	3623.55	5426.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.