Make this tangy Middle Eastern salad using warmed canned fava beans (broad beans) and enjoy as a simple meal, or serve as a side dish. If you prepare it a day ahead, the flavour is even better.
PREPARATION: 15 MINUTES, COOKING: 8 MINUTES, SERVES 5
1 x 825 g (29 oz) can fava beans
1 large clove garlic, crushed
3 tomatoes, finely chopped
1⁄2 Spanish onion, finely chopped
1 bunch parsley, finely chopped
Mint leaves from a few stalks, chopped 1⁄2 teaspoon ground cumin
1⁄2 teaspoon Arabic seven spices
Pinch freshly ground black pepper, optional 2 tablespoons extra virgin olive oil
1⁄4 cup lemon juice (about 1 juiced lemon)
1. Remove fava beans from can and warm gently in a saucepan. Drain and place in a salad bowl together with all the other prepared ingredients.
2. Toss salad gently to combine. The salad should taste tangy and glisten.
3. Serve in bowls with Lebanese or Turkish bread on the side, or pile on top of light toast like bruschetta.
Per serve: energy 894 kJ (214 Cal); protein 14 g; fat 8 g; saturated fat 1 g; cholesterol 0 mg; carbohydrate 13 g; sugars 5 g; fibre 15 g; calcium 88 mg; iron 4.9 mg; sodium 27 mg