Fava bean salad

Ingredients for 3 servings:

• 500 g beans (fava beans), fresh
• 3 sprigs of parsley
• 3 sprigs of dill
• 2 spring onions
• 1 handful of tomatoes, dried
• ½ handful of currants or raisins
• 1 tsp pomegranate syrup (nar eksisi, available in Turkish supermarkets)
• 2 tbsp extra virgin olive oil
• 2 garlic cloves
• 1 tbsp apple cider vinegar
• ½ mandarin orange(s), the juice
• ½ lemon(s), juice
• 1 tsp Pul Biber
• some salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

vegan, vegetarian, Turkish

Place the fava beans in a pot and cover with water. Bring to a boil over medium heat, then simmer on low heat until the skins begin to peel from the beans. Drain and rinse briefly with cold water. Peel or peel the skins, depending on your taste. In the meantime, finely chop the parsley, dill, spring onions, and tomatoes. Mix the pomegranate syrup, olive oil, garlic, pepper, salt, apple cider vinegar, tangerine juice, and lemon juice to make a vinaigrette. Mix the cooled beans with the currants and the chopped ingredients, and fold in the vinaigrette. Season to taste with pul biber, salt, and pepper. Cover and let stand in the refrigerator for at least an hour, then serve.