Broad beans are also known as fava beans. When they are very young and small-finger size, both the pod and the beans can be cooked and eaten. However, once the beans mature they must be removed from their pods. For best colour and flavour, I prefer to slip the skins off the cooked beans. Toss the beans into salads and stir-fries, or purée and combine with garlic and seasonings for a dips, or use as a garnish for mains.
Ingredients
| 3 cups | Broad beans (Main) |
| 1 small | Fennel bulb (Main) |
| ¼ cup | Shaved parmesan |
| 3 Tbsp | Lemon juice |
| 2 cloves | Garlic, crushed |
| ¼ cup | Extra virgin olive oil |
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Directions
- Cook the broad beans in boiling salted water for about 5 minutes, until tender. Drain. Cool slightly then slip the skins off.
- Shave the fennel bulb and place in a salad bowl. Add the cooled beans, parmesan and season with salt and pepper to taste.
- Whisk the lemon juice, garlic and olive oil and drizzle over the salad.
