This fresh and zingy broad bean salad is packed with flavour - broad beans are tossed with parsley, red onion, tomatoes, cucumber, garlic, lemon juice and cumin. The flavours get better the longer the salad sits, so cover it and pop it into the fridge for a couple of hours before eating.
- 500g fresh broad beans, podded
- 1 cucumber
- 1 red onion
- 2 medium tomatoes
- 2 garlic cloves
- Small handful freshly chopped parsley
- Juice of 1 lemon
- 3 tbsp. extra-virgin olive oil
- 1 tsp. ground cumin
- Salt and pepper
Place beans into a pan of salted water. Boil for 4 minutes, drain then plunge into ice water. Drain, pierce the beans and squeeze out of their skins.
Dice the tomatoes and finely chop the red onion. Mince the garlic clove. Slice the cucumber in half and scoop out the seeds with a spoon. Finely dice the cucumber. Whisk together the oil, parsley, lemon, cumin and garlic. Season with salt and pepper.
In a bowl, toss the broad beans, cucumber, red onion and tomatoes. Pour over the dressing, then toss to coat the veggies. Cover and leave to sit in the fridge.