Broad Bean Leaf Salad
We are not always going to make broad beans with olive oil or fava, this time I came to you with a completely different recipe 😍 As you know, our adventure of moving to Muğla has reached its 9th month ☺️ Of course, we are in a region that won my heart with its air, water and cuisine (especially wedding dishes). I would love to share more Muğla dishes with you in the coming days.
Especially since the weather was warm, I ordered black-eyed pea tarhana. I wanted my first recipe after yoghurt to be #favaleafsalad. Broad bean grows in every region, but apart from its stew, I had the chance to taste its salad here for the first time.
Everyone has a method, there are those who prepare it by chopping it directly, but it is more suitable for my taste to crush the leaves lightly with salt and bring out the taste extra. When the time comes, you can also prepare it by directly chopping fresh garlic instead of spring onion.
You can use lemon and olive oil or add pomegranate syrup, but I preferred to use lemon and balsamic vinegar to brighten the flavor a little more.
Don't forget to like, comment and save my recipe. Best regards
Ingredients for Broad Bean Leaf Salad Recipe
- young broad bean leaves
- 1 pieces of tomato
- 3-4 stalks of spring onions
- 1 large cloves of garlic
- Salt
- Olive oil
- Limon
- (Pomegranate syrup or balsamic vinegar optional)
How to Make Broad Bean Leaf Salad Recipe?
- Collect young leaves and wash them 2-3 times in water.
- Drain the leaves, chop them finely, put them on a salad plate and rub them with some salt.
- Chop the onion, tomato and garlic and add them.
- Add olive oil, lemon juice and vinegar according to your taste, stir and serve.
