1 lb fresh fava beans in pod
1/2 lb fresh peas in pod
3 green onions, finely chopped
1/4 cup finely chopped fresh mint leaves
1/4 cup finely chopped fresh dill
1/4 cup finely chopped parsley
1/3 cup crumbled feta (optional)
juice of one lemon
4-5 tbsp olive oil
1 clove of garlic, minced (optional)
-Pod and boil fava beans in salted water for 2-5 minutes. The cooking time depends on the freshness of the beans. Blanch and poke the skin to squeeze the beans out. This is time consuming, and if you ask me not worth it. Some people find fava skins to be bitter, but I don’t. If anything skins make the salad a bit chewy and that is fine. So, I leave them on.
-Pod the peas and use them as is or boil them in salted water for a couple of minutes and blanch.
-Mix beans and peas with all the greens.
-Add cheese (Although I’ve never had this salad with white cheese in Turkey, I think beans&peas are great with white cheese.)
-Again, usually in Turkey this salad is served with a simple lemon juice+olive oil+salt dressing. I add a clove of garlic to the traditional dressing.
There’s absolutely nothing written in stone; you can use more or less of anything or add red peppers, arugula, or even pickles. For example, usually this salad is made with stirred onions in Turkey, but I prefer freshness of green onions to stir fried ones.