Moroccan Broad (Fava) Bean Salad |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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The addition of preserved lemon gives this salad a distictive taste from Modern Moroccan by Ghillie Basan Ingredients:
2 kg broad beans, in the pod |
5 tablespoons olive oil |
1/2 lemon juice |
2 garlic cloves, chopped |
1 teaspoon ground cumin |
2 teaspoons paprika |
1 tablespoon coriander, finely chopped |
1 preserved lemon, chopped |
1/4 cup black olives |
Directions:
1. bring a large pan of salted water to the boil.
2. Meanwhile pod the beans, put beans into boiling water and boil for 2 mins.
3. drain and refresh under cold running water.
4. slip off and discard the outer skin of the bean.
5. put beans into heavy pan with the olive oil, lemon juice, garlic, cumin and paprika, cook gently over low heat for about 10 mins.
6. season to taste with salt and pepper and leave to cool in the pan.
7. tip beans into a serving bowl, scraping in all the juices from the pan, toss in the preserved lemon, coriander and olives.
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