Ingredients
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3 lb/l.3 kg fresh young Fava Beans
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1½ cups crumbled Greek Feta Cheese
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1 bunch of Scallions
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2 tbsp chopped fresh Dill
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2 hard-cooked Egg
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strained plain Yogurt
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For the Dressing
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6 tbsp extra-virgin Olive Oil
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1 grated Lemon Zest
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1 small Garlic
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pinch of Sugar
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Black Pepper
Directions
Steps
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1
Done
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Make the dressing by whisking together the oil, lemon zest and juice, garlic, sugar, and black pepper in a small bowl. Set aside. Shell the fresh fava beans, if using, and cook in boiling salted water for 5–10 minutes, or until tender. If using frozen fava beans, cook in boiling salted water for 4–5 minutes. Drain the cooked beans and put in a salad bowl. |
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2
Done
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Whisk the dressing and pour over the beans while they are still warm. Spinkle over the feta cheese, add the scallions, and toss together. Sprinkle over the chopped dill and arrange the egg fourths in the bowl. |
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3
Done
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Serve warm with crusty bread and a bowl of yogurt to spoon on top, if wished. |
