We are delighted to tell you that New Zealand Winegrowers Lawson's Dry Hills was awarded two awards for
Our June food and wine pairing is a gorgeous fresh salad of seasonal broad beans, beetroot, lemon and feta. Perfect for the summer.
This salad is so easy to make, and it takes minutes to prepare.
This dish will match perfectly our wine:
Broad bean, beetroot, lemon and feta salad
For about four people:
- 500 grams of broad beans
- 2 big beetroots
- A packet of feta
- One lemon
- Olive oil
- Salt and pepper
- Mint and rosemary
- Balsamic or raspberry vinegar.
Boil the broad beans for about 10 minutes or until they are just getting soft, you want to have a bit of a bite to it. Rinse them off under cold water. Put into a mixing bowl.
Cut the beetroots in small slices and add to the bowl, add the lemon, olive oil and seasoning. Add half the herbs and save the rest to put on the plate.
You can add the crumbled feta to the bowl and mix everything, or you can add it to the plate when you are serving.
Put the bowl in the fridge for about 20 minutes and serve on plates. Top up the remaining herbs and a drizzle of balsamic or raspberry vinegar.