Fava Bean Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g beans (fava beans), fresh
- 3 stalks parsley
- 3 stalks dill
- 2 spring onion (s)
- 1 handful tomato (s), dried
- 0.5 ½ handful currants or raisins
For the vinaigrette:
- 1 teaspoon pomegranate syrup (nar eksisi, available in the Turkish supermarket)
- 2 tablespoon extra virgin olive oil
- 2 cloves garlic)
- 1 tablespoon apple cider vinegar
- 0.5 ½ mandarin (s), the juice from it
- 0.5 ½ lemon (s), juice it
Also:
- 1 teaspoon pul beaver
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the fava beans in a saucepan and cover with water. Bring to the boil at medium temperature and then simmer on a low heat until the shell comes off the beans. Then drain and rinse briefly with cold water. Depending on your taste, peel the bowl or not.
- In the meantime, finely chop the parsley, dill, spring onions and tomatoes.
- Mix the pomegranate syrup, olive oil, garlic, pepper, salt, apple cider vinegar, tangerine and lemon juice into a vinaigrette.
- Mix the cooled beans with the currants and the chopped ingredients and fold in the vinaigrette. Season to taste with Pul Biber, salt and pepper. Then let it sit in the fridge for at least an hour and serve like this.
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