Mediterranean Broad Bean Salad

Broad beans are among the oldest cultivated crops in the world. Their exact wild ancestor has never been conclusively identified, so their precise place of origin remains uncertain. However, most evidence points to their domestication in the Near East, likely somewhere in the region that includes parts of modern-day Israel, Jordan, Syria, and Turkey, around 8,000 to 10,000 years ago.

No wonder then that broad beans are very popular in the Mediterranean (and beyond).

Mediterranean broad bean salad is one of those simple dishes that feels best when the season is warm. When they are cooked until tender and dressed while still slightly warm, they take in lemon, olive oil and salt. This is the kind of salad that belongs in late spring or early summer.

Serve the salad at room temperature rather than fridge-cold. The olive oil tastes better, the lemon feels softer, and the beans keep their gentle texture. It is just a small detail, but it shows you understand food.

Ingredients:
- 500 g shelled broad beans or fava beans (fresh or frozen)
- 5 tbsp extra virgin olive oil
- 1½ tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp dill (freshly chopped)
- 1 tbsp parsley (optional, freshly chopped)
- 1 small spring onion (optional, finely sliced)
- 60 g crumbled feta
- Salt and black pepper (to taste)
- Extra lemon wedges (for serving)

Instructions:
- Bring a pot of salted water to a boil. Add the broad beans and cook for 3 to 5 minutes, depending on their size, until tender but not falling apart. Drain and rinse briefly under cool water.
- In a bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, salt, and black pepper. Add the warm broad beans and toss gently so they absorb the dressing.
- Add the dill, parsley and spring onion if using. Toss again, carefully, without crushing the beans. Taste and decide if more lemon, salt or olive oil is needed.
- Transfer to a shallow plate. Add crumbled feta, then finish with a little more dill and a drizzle of extra virgin olive oil.
- Let the salad rest for 10 minutes before serving. Serve at room temperature with bread, lemon wedges, or as part of a simple Mediterranean starter table.

Notes:
- Frozen broad beans work well when fresh ones are not available. Cook them gently and avoid overboiling, because they can become soft quickly.
- If making the salad ahead, keep it covered in the fridge, but bring it back to room temperature before serving. Add a little extra vrgin olive oil and lemon just before it goes to the table.