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 make this you can keep it in the fridge for 2-3 days as the aromas get infused, it tastes better. —Saboush
What You'll Need
fresh dill eaves, stalks removed
salad potatoes, peeld and cut into bitesize cubes
dill leaves, stems removed
ligt olive oil for cooking
salt, for cooking
lemon juice, for dressing
extra virgin olive oil, for dressing
scallions ( spring onions), julienne sliced
salt and pepper to season
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.
Mix the fava beans, potatoes, and dill leaves in a bowl, garnish them with scallions, virgin olive oil, sumac, lemon juice, salt and pepper.
Cover and refrigerate for at least 2 hours before serving.