Finally broad beans are popping up at the markets and I am able to try this recipe for broad bean salad by Janella Purcell from Good Chef Bad Chef. The seller said they were very young and so no need to peel the beans. I have never eaten them before so I am assuming that the outer skin becomes tough with age? They are so much prettier on the inside, brilliant green.
So this salad was quite simple, healthy and delicious. Just toss mint and parsley leaves with diced cucumber and tomato, sliced red onion, cooked freekah and broad beans. The dressing is a mix of garlic, olive oil, lemon zest and umeboshi vinegar. It tasted light and healthy, although it was not the best salad I've ever had. It makes an easy meal with loads of fresh produce, perfect meal after a trip to the farmers market.