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Broad (Fava) Bean Salad with Cumin
Preparation info
- Serves
4–6
- Difficulty
Easy
Appears in
Published 1987
Ingredients
900 g 2 lb 4½ cups 4–6
Method
- Shell the beans and cook (with three or four pods) about 20 minutes until tender in the top of a steamer. Drain, then peel the beans.
- While still warm, add olive oil, cumin, and salt to taste. Toss well and chill.
- Serve with parsley and garlic, a little more oil if necessary, and the lemon juice.
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