This recipe is loosely based on a typical medley of fresh-tasting salad ingredients—fava beans, tomatoes and feta cheese. It’s lovely either warm or cold.
Yields 4 to 6 servings
2 pounds fresh fava beans or 12 ounces
4 ounces firm feta cheese, cut into chunks
frozen fava beans
3 tablespoons chopped fresh dill, plus extra
4 tablespoons olive oil
to garnish
6 ounces plum tomatoes, halved or
12 black olives
quartered if large
Salt
4 garlic cloves, crushed
Freshly ground black pepper
Shell the fava beans, then cook them in boiling, salted water until they are just tender. Drain and set aside. Meanwhile, heat the olive oil in a heavy frying pan and add the tomatoes and garlic. Cook until the tomatoes are beginning to color. Add the feta to the frying pan and toss the ingredients together for 1 minute. Mix with the drained beans, dill, olives and salt and pepper. Serve garnished with the chopped fresh dill.
