Fava bean, feta and dill salad
The season for fresh, young fava beans is short. Sometimes called faba, horse, or broad beans, you’re likely to find them at farmers’ markets in early summer. They need little preparation; just throw them into some boiling water, rinse, drain and add to pastas, risottos, and salads. You can use older frozen or dried beans but you’ll need to slip off the tough skins after cooking.
- 3 cups fresh young fava beans
- 1⁄4 cup olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, finely chopped
- a small bunch of fresh dill, finely chopped
- a handful of fresh flat-leaf parsley leaves
- a handful of small fresh mint leaves
- 2 tablespoons freshly squeezed lemon juice
- 4 oz. feta cheese, roughly crumbled
- freshly ground black pepper
Cook the fava beans in a large saucepan of boiling water for 10 minutes. Rinse under cold water and drain well. (If using older fava beans, slip the skins off and discard.)
Heat 1 tablespoon of the oil in a small skillet set over medium heat. Add the onion and garlic and cook for 2–3 minutes, until just softened. Remove from the heat.
Put the fava beans and herbs in a bowl. Whisk together the remaining oil and lemon juice in a small bowl and pour over the salad. Stir to combine. Add the feta, stir again, and season well with black pepper before serving.
Exerpted from The Wholesome Kitchen by Ross Dobson. Copyright © 2010 Ross Dobson. Excerpted by permission of Ryland, Peters & Small. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.