Camping recipes: broad bean and red onion salad with feta A drizzle of olive oil Fresh ground black pepper Small saucepan, strainer, sharp knife Shuck the beans (remove them from their pods) then blanch them in a small saucepan of boiling water for no more than two minutes (make sure the water is already boiling before you throw in the beans). Once blanched, drain the beans and allow them to cool a little. Remove the thick outer skin from each one to reveal a delicious-looking, bright green bean. Peel, halve and finely slice the red onion, and toss it into a bowl along with the cubed feta. Drizzle with a little olive oil and season with black pepper (no need for salt - there's plenty in the feta). Scatter the beans on top of the salad and serve. Drink suggestion A crisp dry white will suit this summery salad very well, matching the sharp and salty flavours.