5 Ingredients or Fewer

Fava Bean ( Broadbean) Salad

May 21, 2020
Author Notes

We love Fava bean salad with potatoes, as it provides a balanced meal on its own that is rich in protein, fibre and carbs. This lovely springy and zesty salad goes well with grilled chicken and fish. Once you made this you can keep it in the fridge for 2-3 days as the aromas get infused, it tastes better. —Saboush

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
  • 2 cups favabeans
  • 1 pound salad potatoes, peeld and cut into bitesize cubes
  • 1 handful dill eaves, stems removed
  • 1 tablespoon light olive oil for cooking
  • 1 teaspoon salt, for cooking
  • 1-2 tablespoons scallions (spring onions), finely sliced
  • 2 tablespoons extra virign olive oil, for garnishing
  • 1 pinch sumac, for seasoning
  • salt and pepper, for seasoning
  • 1 tablespoon lemon juice, for garnishing
In This Recipe
  1. 1. Boil the fava beans and potatoes separately in salted water with some olive oil until they are soft but not mushy. Drain and rinse them with cold water and leave them to cool for 5 minutes.
  2. Mix the fava beans, potatoes, and dill leaves in a bowl, garnish them with scallions, virgin olive oil, sumac, lemon juice, salt and pepper.
  3. Cover and chill in the fridge for at least 2 hours before serving.

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