Broad Bean, Dill And Feta Salad

1. Whisk together the garlic, dill, vinegar and olive oil.

2. Season to taste.

3. Boil some water in a pan and throw in the beans.

4. Simmer for 3-4 minutes until tender, then drain and cool slightly.

5. Mix the beans with the rest of the ingredients and the vinaigrette.

6. Leave a few hours to let the flavours mix.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	6468.7377 g
Protein	4359.3574 g
Carbohydrates	1256.311 g
Energy	80455.0176 kCal
Fatty acids, total saturated 18:3 undifferentiated	80.2159 g
Water	17611.7305 g
Aspartic acid	234.6975 g
Calcium, Ca	148513.9745 mg
Lutein + zeaxanthin	895.92 g
Fiber, total dietary	8.799 g
Fatty acids, total saturated 22:0	0.1045 g
Carotene, beta	4168.87 g
Niacin	306.632 mg
Vitamin A, RAE	37941.7603 g
Arginine	141.1719 g
Riboflavin	254.0216 mg
Tocopherol, beta	0.1619 mg
Fatty acids, total saturated 20:1	0.2519 g
Glutamic acid	729.4619 g
Sodium, Na	275446.7974 mg
Fatty acids, total saturated 16:1 undifferentiated	116.5918 g
Total lipid (fat)	6468.7377 g
Manganese, Mn	9.2801 mg
Fructose	9.9736 g
Proline	413.5122 g
Fatty acids, total saturated 16:0	1555.0011 g
Fatty acids, total saturated 8:0	163.8 g
Choline, total	4964.3823 mg
Sugars, total	1246.1764 g
Serine	350.895 g
Fatty acids, total saturated 10:0	593.1001 g
Fatty acids, total saturated 18:0	448.1988 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	128.3634 mg
Selenium, Se	4576.5862 g
Ash	1569.125 g
Vitamin D	4800 IU
Fatty acids, total saturated 18:1 undifferentiated	1250.7775 g
Pantothenic acid	290.7658 mg
Phenylalanine	202.7021 g
Copper, Cu	11.1718 mg
Betaine	0.809 mg
Thiamin	47.0194 mg
Retinol	37636.0003 g
Methionine	110.446 g
Iron, Fe	203.8169 mg
Carbohydrate, by difference	1256.311 g
Phosphorus, P	102095.3119 mg
Folate, total	9777.2902 g
Tocopherol, gamma	1.5459 mg
Fatty acids, total saturated 4:0	232.5 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	18731.44 g
Alanine	191.9006 g
Cholesterol	26926.6672 mg
Valine	319.6397 g
Fatty acids, total saturated 18:2 undifferentiated	106.4461 g
Glycine	29.2443 g
Carotene, alpha	735.28 g
Glucose (dextrose)	9.1 g
Fatty acids, total saturated 14:0	828.3091 g
Zinc, Zn	869.8057 mg
Isoleucine	241.0375 g
Fatty acids, total saturated 12:0	347.7 g
Fatty acids, total polyunsaturated	187.206 g
Fatty acids, total polyunsaturated 17:1	0.1013 g
Leucine	418.6912 g
Tocotrienol, alpha	0.0728 mg
Vitamin A, IU	133117.8444 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	9777.2902 g
Tryptophan	60.0457 g
Vitamin C, total ascorbic acid	100.672 mg
Phytosterols	229.97 mg
Fatty acids, total saturated 20:0	0.3353 g
Fatty acids, total saturated 6:0	171.9 g
Tyrosine	200.5043 g
Vitamin B-12	511.5333 g
Vitamin K (phylloquinone)	646.7783 g
Fatty acids, total saturated	4495.7667 g
Histidine	119.2053 g
Fatty acids, total monounsaturated	1446.6233 g
Threonine	191.3013 g
Folate, food	9777.2902 g
Fatty acids, total polyunsaturated 17:0	0.0178 g
Vitamin D (D2 + D3)	120 g
Vitamin D3 (cholecalciferol)	120 g
Vitamin E (alpha-tocopherol)	71.8238 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	5871.4969 mg
Lysine	365.9048 g
Potassium, K	21380.869 mg
Cystine	24.9675 g
Fluoride, F	16.744 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	6 tablespoons	716.04	0	81
Tomato	4	131.04	28.3192	1.456
Feta cheese	200	79200	1227	6384
Broad Bean	1 lb	403.4676	0	2.2667
dill	3	0	0	0
white wine vinegar	2 tablespoons	403.4676	0	2.2667
black olive	20	403.4676	0	2.2667