All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Soramame no Morokko-fu sarada / Moroccan-style fava bean salad

Cumin & paprika, olive oil & lemon. Do they sound like common pairs? Combine these familiar duos, add fresh cilantro, and you have a great dressing for a summery fava bean salad.


200-250 g fava beans (shelled; 220 g from 15 pods in photo)

For dressing
1 tbsp olive oil
1/3-1/2 large lemon (1/2 tbsp+ lemon juice)
1 small clove garlic
Several sprigs cilantro & Italian parsley in combination
1/4 tsp cumin powder
1/4 tsp paprika powder
1/4 tsp salt
Pinch brown sugar (optional; not in photo)


Bring plenty of water to boil, and blanch fava beans for 2-3 minutes.


When cool enough to handle, peel off skin, and place in a bowl.


While fava beans are still warm, add olive oil, and squeeze lemon.

Mix well.


Meanwhile, grate garlic, and finely chop cilantro and parsley.


When fava beans are cool, add garlic, cilantro, parsley, cumin powder, paprika, salt and brown sugar. Taste, and add more lemon juice as necessary.

Mix well, and chill in the fridge until serving.

  • Cilantro and parsley can be in any proportion. If choosing one over the other, I would go with more cilantro.
  • Lemon's edgy sourness softens while marinating and chilling in the fridge.

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