It was our first year growing Broad Beans in the garden here in Canberra and they survived through the winter frosts beautifully to produce a surprising amount of pods that are just now becoming mature enough to pick. Mostly, I’ve been allowing them to reach about the 18-20cm mark, so that they can be shelled and the tender beans inside eaten raw, without peeling. For those that sneakily grow a little larger, I’m hoping to test out Jamie Oliver’s recipe for Spicy Broad Bean Fritters… which very much looks like falafel. I’m already dreaming about sandwiching a few into some home-made flat bread with salad and yoghurt dressing.
The success of the salad below depends greatly upon the freshness and size of the Broad Beans you use. If possible grow them yourself or purchase them from the local farmer’s market and use as soon as possible. I’ve decided not to include quantities, just go with amounts that feel, look and most importantly taste right to you.
Greek-Style Broad (Fava) Bean Salad | Gather and Graze
- Young Broad Beans (shelled, but not peeled)
- Feta Cheese (broken into small chunks)
- Kalamata Olives (pitted and sliced)
- Fresh Mint (finely sliced)
- Extra-Virgin Olive Oil
- Freshly-squeezed Lemon Juice
- Salt and Freshly-ground Black Pepper
Place broad beans, feta cheese, olives and mint into a serving bowl and drizzle over with a generous glug of olive oil and a little lemon juice to taste. Season with salt and black pepper before serving immediately.