Sprouted and fresh broad bean salad

Sprouted and fresh broad bean salad

By
From
Cairo Kitchen
Serves
2
Photographer
Jonathan Gregson

This hearty bean salad is made with sprouted dried fava (broad) beans and fresh broad beans, making it high in protein and rich in colour. The dried fava beans are left in a little water for several days until they start to sprout. At this stage, they are boiled and the skin is peeled off, leaving a pale coloured bean. The baby broad beans are fresh and bright green in colour and can be eaten raw if they are very young and tender, or blanched as below.

Ingredients

Quantity Ingredient
100g dried fava beans
100g fresh young broad beans
2 red peppers, finely diced
100g red radishes, finely sliced
1/2 red onion, finely diced
3 tablespoons olive oil
2 lemons, juiced
1 teaspoon ground cumin
salt

Method

  1. Soak the fava beans in a shallow dish, pouring in just enough water to cover. Cover with a wet towel and leave for 5 to 6 days or until the beans have sprouted, changing the water daily. Rinse and drain before using.
  2. Cook the sprouted beans in a pan of boiling salted water for 35 to 40 minutes or until tender. Remove from the heat and when cool enough to handle, peel off the skins.
  3. Shell the fresh broad beans, then blanch them in boiling water for 3 minutes and plunge into a bowl of iced water to stop the cooking process and preserve the bright green colour. Combine the sprouted beans with the broad beans, red pepper, radish and onion. Toss in the olive oil, lemon, cumin and salt, to taste.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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