Broad beans are an excellent source of protein and fibre. Here, they are combined with cucumbers, tomatoes and capsicums to create an attractive, spicy salad.
Flat–leaf or Italian parsley tends to have more flavour than curly parsley. Avoid using dried parsley as it has little flavour and none of the true parsley taste.
*Cook broad (fava) beans as described in main recipe and allow to cool. Peel and finely dice 2 shallots and place in a bowl with the broad beans.
*To make dressing, whisk 2 tablespoons white wine vinegar, 1 tablespoon olive oil, 3 tablespoons whipping cream, 2 tablespoons crème fraîche or light sour cream and salt and freshly ground black pepper to taste. Stir dressing into salad. Cover and refrigerate 30 minutes. Serve with whole-grain bread.
Great bean salad. Added snap peas & green beans. - 02 Oct 2014