Name: Broad bean and red onion salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 2 x 500g pkts frozen broad beans; 1 tsp cumin seeds; 1 red onion, halved, finely chopped; 1 garlic clove, crushed; 18.20 gm olive oil; 21.00 gm fresh lemon juice; 20.00 ml finely chopped preserved lemon skin, flesh discarded; 40.00 ml finely chopped fresh coriander

Broad bean and red onion salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Vibrant salad adds flavor to any meal.

Ingredients:

2 x 500g pkts frozen broad beans
1 tsp cumin seeds
1 red onion, halved, finely chopped
1 garlic clove, crushed
20.00 ml finely chopped preserved lemon skin, flesh discarded
40.00 ml finely chopped fresh coriander

Instructions:

Boil broad beans in salted water until vibrant and tender, about 5 minutes. Quickly cool in cold water, peel off skins, and transfer to serving bowl.
In a small saucepan over high heat, toast the cumin for 1 minute until fragrant. Combine the toasted cumin with broad beans, onion, garlic, oil, lemon juice, and preserved lemon. Season with salt and pepper, then refrigerate for 30 minutes to enhance the flavors.
Sprinkle the coriander over the salad and gently mix. Enjoy right away.

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