Broad bean salad

Name: Broad bean salad (Salade de fèves)
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 1–2 tsp sweet paprika; 1 kg (2 lb 2 oz) fresh broad beans, shelled and skinned; bunch of flat leaf parsley; 1–2 tsp ground cumin; 1 tsp salt, or to taste; 3 tbsp extra-virgin olive oil; 3 garlic cloves, peeled and crushed; juice of 1 lemon; leaves from a bunch of flat leaf parsley, finely chopped; 1 preserved lemon, finely sliced, to garnish; leaves from a bunch of coriander, finely chopped; 2–3 small dried chilli peppers

Salade de fèves

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

Ibawen, the name of this dish in Aicha’s native language, Berber, is a delicious and filling summer starter. It is straightforward to prepare once you have accomplished the laborious shelling and skinning. It is only worth making with fresh broad beans, so find a kitchen helper if necessary!

Ingredients

bunch of flat leaf parsley
1 kg (2 lb 2 oz)

Africa
Morocco
Marrakech
Preserve
Starter
Summer
Gluten-free
Vegan
Mediterranean
North Africa

Method

Put half the bunch of parsley in the bottom of a steamer and place the beans on top. Lightly salt the beans. Put the other half of the bunch of parsley on top. Steam for about 15 minutes.
Mix the spices together in a bowl with the olive oil, garlic and chilli peppers and cook in a saucepan over a medium heat for a couple of minutes.
Add the beans (but