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Fill a small pan with water and bring to a boil. Meanwhile pod the beans, you can easily run your finger on the side on the pod to release the beans.
Cook the beans for about 2 to 3 minutes and immediately transfer them to cold water. You can also double pod the beans, but we choose to pod them once for this easy salad.
Chop the green onion into thin rings and finely chop the parsley.
Finely grate the lemon peel and squeeze the juice from the lemon. Combine lemon zest and juice with about 3 tablespoons of olive oil and chopped parsley. Add the cooked broad beans.
Finish the salad by dividing the cheese into cubes and add them to the broad beans. A delicious and easy summer side dish, enjoy!