Broad bean salad with pickled lemon
vegetarian side dish, 4 persons
2 pounds of beans in the shell
3 tbsp olive oil
1 cm of pickled salty lemon peel (Turkish shops), in thin strips
50 g (preferably Taggio) olives
1 small onion in thin rings
some green leaves (eg rocket)
50g feta, crumbled
Break the pods from the peel and take the beans out. Cook the beans for 2-3 minutes in boiling water and leave them to drain in a sieve. Spoon the warm beans to the oil and lemon zest, bring with salt and pepper to taste.Sprinkle the beans with olives, onion, greens and feta.
Preparation 10 minutes (without caps)
Also see: http://flexitarier.blogspot.nl
Recipe: Fiona Ivanov
Photo: Andrei Tchernikov