Who doesn’t like Fava Beans? I think a lot of people don’t but it may be just not having the right recipe.
Did you know that Fava beans are filled with nutrition and a great source of lean protein? Also known as broad beans, they have no saturated fat or cholesterol and contain a high concentration of thiamin, vitamin K, vitamin B-6, potassium, copper, selenium, zinc and magnesium.
This is another Mediterranean influenced dish which takes your palate through many surprising textures and tastes. The tomatoes are pan roasted in olive oil and garlic and a hint of red chillies which is the base of making this a warm salad. Make sure you get good Feta especially if you can make the trip to the local Mediterranean grocey store and explore the varieties.
You can serve is as a starter course with pita or as a side dish. It pairs well with a spicy main dish.
I am giving the measurements below but they really can be adjusted to taste as you go.
- 2 cups of shelled and cooked Fava beans ( I used the organic frozen precooked bag from the local store)
- 4 Roma tomatoes, quartered
- 1 chunk of Feta cheese cut in cubes
- 1 cup Pitted Kalamata olives
- 1 tablespoon chopped garlic
- Crushed Red chillies
- 1/2 tsp cumin powder(optional)
- Chopped dill – approx 1/2 cup
- Olive oil
- Sea salt and pepper to taste
Putting it together:
In a large pan, add some olive oil, garlic and chillies and cook for a minute. Add the tomatoes and let them brown a little. They need to stay whole so do not over cook. Add the cooked fava beans, cumin powder(if using) and olives and heat through until combined
Add the Feta as you turn the heat off and combine. Mix in the chopped dill and salt/pepper. Serve at room temperature and enjoy!