Moroccan-style Broad Bean Salad

Tender broad beans that melt in the mouth, coated in a vibrant oil colored by paprika. The bold aroma of cumin and minced garlic brings a sharp, authentic character to this starter.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 313
• Protein: 14 g
• Carbs: 21 g
• Fat: 17 g

Ingredients

• 500 g Fresh peeled fava bean ( fresh or frozen )
• 3 piece Garlic ( finely minced )
• 4 tbsp Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tbsp Cumin ground
• 1 tbsp Sweet paprika
• 1 pinch Hot pepper en poudre optional
• 20 g Flat-leaf parsley ( chopped )
• 20 g Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 0.5 piece Preserved lemon ( finely chopped (rind only) )

Instructions

1. Cooking the beans

   Plunge the peeled beans into a pot of boiling salted water. Cook until the flesh is soft to the touch but does not mash completely. Drain carefully.

2. Preparing the chermoula

   Chop the garlic and fresh herbs. In a skillet, heat the olive oil over medium heat. Add the garlic, cumin, paprika, and chili. When the garlic starts to color slightly and the spices smell fragrant, it's ready.

3. Binding and seasoning

   Add the beans to the skillet with the lemon juice and chopped preserved lemon. Stir gently so that each bean is shiny and well-coated in the red sauce. Finish with the fresh herbs off the heat.

Chef's tips

• Do not overcook the beans; they should hold their shape.
• If using fresh beans, remove the second skin after blanching for absolute refinement.
• This salad is even better the next day once the flavors have infused.

Storage

Keeps for 3 days in the refrigerator in an airtight container.