This is not your average salad – keep reading and you will see what I mean!
Here’s a tip about fava beans: They are also known as the broad bean and they have a thick and indigestible peel so they must be shelled after cooking. These beans are packed with protein and high in dietary fiber.
We chose to serve this Mediterranean salad as a spin on a traditional tomato bruschetta – on a fresh toasted baguette! You can easily skip the bread and enjoy it on its own as a salad side dish.
Serve this bruschetta as an appetizer or with your favourite meat or fish.
- ½ lb fresh fava beans (in pods)
- ¼ cup diced English cucumber
- 1 medium Roma tomato, diced
- 2 tbsp finely chopped fresh parsley
- 1 clove garlic, minced
- 4 tbsp (60 mL) extra-virgin olive oil
- 1 tbsp (15 mL) fresh squeezed lemon juice
- Pinch cumin
- Salt and freshly ground black pepper to taste
- 1 fresh baguette
- Olive oil for brushing
- Remove fava beans from pods (favas are double shelled and you’ll need to remove them from skins after cooked).
- Bring a large pot of salted water to a boil over high heat. Fill a bowl with ice water.
- Blanch the fava beans for 5 minutes in the boiling salted water. Drain and plunge into the ice-water bath. Drain beans and peel them by pinching off their skin. Set aside to cool.
- In a medium bowl, add cucumber, tomato, parsley and garlic. Toss in cooled fava beans.
- Whisk together olive oil, lemon juice, cumin and salt and pepper. Add to fava mixture and toss gently to coat. Set aside.
- Preheat grill or grill pan to high setting. Cut baguette into ¼-inch (0.5 cm) rounds and lightly brush each side with olive oil. Grill a few minutes on each side until golden and grill marks appear.
- Top with fava mixture and serve.