Broad bean salad on a bed of tomato coulis

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Recipe by Damaris Beems Course: SaladCuisine: Middle East
Servings

4

Preparation

40

minutes
Cooking time

10

minutes
Total time

50

minutes

Broad beans are widely used in the Middle East. And I think that’s a very good plan. Broad beans are delicious in taste, in texture, in color. Hero’s. Also in this surprising salad on a bed of tomato coulis.

Ingredients

  • 750 gram frozen broad beans

  • 1 Lemon

  • 4 spring onions

  • 4 ripe tomatoes

  • 1 clove garlic

  • 1 bouquet dill

  • really nice olive oil

  • salt and pepper

Cooking time

  • Boil the broad beans for 5 minutes. Rinse them with cold water. And now there’s a little monk job coming up. Press the broad beans out of their skins. They are softer, greener and tastier afterwards.
  • Grate the tomatoes into a sauce, discard the skin. Crush the garlic and mix it in the tomato coulis with 50 ml of good olive oil. Season with salt and pepper and let it sit. Then the coulis will naturally thicken a bit.
  • Cut the spring onions into rings. Squeeze the lemon. Finely chop the dill. And mix all this with a good splash of olive oil and salt and pepper through your broad beans.
  • Spoon the tomato coulis into the bottom of a bowl and spoon the broad beans on top, so that you can still see the coulis.

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