Summer Broad Bean Salad

Cook the podded broad beans in salted simmering water. Drain and put in iced water to cool. Remove from the grey outer pods.
Mix together the chopped parsley, sliced red onion and feta in a separate bowl.
Drain the broad beans and add to the parsley mix. Add the cooled roasted almonds.
Drizzle the mix with olive oil and lemon juice. Season with salt and pepper. Then enjoy!