Ingredients

• 5 tbsp olive oil
• 85g/3oz broad beans
• out of their pods
• ½ onion
• sliced
• 100g/3½oz feta cheese
• crumbled
• 125g/4½oz cherry tomatoes
• halved
• ½ tsp sugar
• ½ tsp salt
• 100g/3½oz new potatoes
• sliced
• 1 tsp ground turmeric
• 25g/1oz butter
• 1 handful fresh parsley
• chopped
• 1 handful fresh basil
• chopped
• 1 handful fresh chives
• chopped

Directions

• Heat two tablespoons of the oil in a pan and lightly fry the broad beans and onion for 6-8 minutes
• or until onions aer softened. Remove from the heat and allow to cool slightly before stirring in the feta cheese.
• Place half the tomatoes onto a plate and sprinkle over the sugar and salt. Place in the microwave for five minutes on a medium heat
• or until dried. Remove from the microwave
• drizzle over the remaining olive oil and allow to cool before stirring into the onion and broad bean mixture.
• Parboil the new potato slices in boiling salted water seasoned with the ground turmeric for 5-6 minutes
• then drain. Melt the butter in a pan and fry the potatoes for 5-6 minutes
• or until tender and golden-brown.
• To serve
• place the fresh herbs onto a serving plate and pile on the broad bean
• onion
• feta and dried tomato mixture. Scatter over the remaining tomato halves
• arrange the turmeric potatoes around the edge of the plate and drizzle over any remaining oil from the pan.