Broad bean and fresh cheese salad

Name: Broad bean and fresh cheese salad (Solterito de habas)
Cuisine: Peruvian
Ingredients: kernels of 1 fresh corn on the cob or 1 medium can corn in unsalted water; kernels of 1 fresh corn on the cob or 1 medium can corn in unsalted water; 250 g/9 oz small white potatoes; 250 g/9 oz/2 cups shelled broad (fava) beans; 150 g/5 oz feta cheese, cut into 1cm/½ in dice; 15 ml/1 tbsp white wine vinegar; kernels of 1 fresh corn on the cob or 1 medium can corn in unsalted water; kernels of 1 fresh corn on the cob or 1 medium can corn in unsalted water; salt and ground black pepper; 1 fresh red or green chilli, seeded and finely chopped; 1 fresh red or green chilli, seeded and finely chopped; 45 ml/3 tbsp olive oil; lettuce leaves, to garnish; salt and ground black pepper

Solterito de habas

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

Broad beans are very dear to the Peruvian people. They are used in soups, stews and many other dishes, and, when young and freshly picked, are eaten raw as a snack. This is a substantial salad that makes a satisfying first course. It can be made with fresh or frozen beans, but fresh young beans have the best texture.

Ingredients

250 g/9 oz small white potatoes
250 g/9

Americas
Peru
Snack
Starter
Gluten-free
Vegetarian

Method

Boil the potatoes in lightly salted water for 20 minutes, until tender. Drain and allow to cool for 10 minutes, then gently slide the skin off with your fingers and cut into 1cm/½in dice.
Boil the broad beans in lightly salted water for 15 minutes. Drain and allow to cool, then pop them out of their skins. If the beans are young and small you need not do this.<

Ingredients

Method

Photos