Place beans in a saucepan. Cover with lightly salted water; bring to a boil. Cook 15 minutes or until crisp–tender. Drain and leave to cool.
Cut cucumber in half lengthwise and remove seeds with a teaspoon. Slice cucumber thinly. Combine broad beans, cucumber, shallots and tomatoes in a serving bowl.
To make paprika vinaigrette, whisk ingredients until combined. Stir in diced capsicums.
Arrange salad on individual plates. Stir diced capsicums into vinaigrette. Drizzle on salad. Sprinkle with parsley.
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.
bean salad with cream dressing
*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.