Moroccan-style Broad Bean Salad
Ingredients
- 500 gFresh peeled fava bean (fresh or frozen)
- 3 pcGarlic (finely minced)
- 4 tbspExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tbspCumin ground
- 1 tbspSweet paprika
- 1 pinchHot pepper en poudre
- 20 gFlat-leaf parsley (chopped)
- 20 gFresh cilantro (chopped)
- 1 pinchGray sea salt
- 0.5 pcPreserved lemon (finely chopped (rind only))
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container.
