A light and refreshing olive-oil dish for spring tables, made by cooking fresh broad beans with tender onion in olive oil. Garnished with dill and served cold, it is also enjoyed as a meze.
Heat the olive oil and sauté the finely chopped spring onion until lightly softened.
Add the trimmed fresh broad beans to the pot and stir with the onion for a few minutes.
Add a little water, sugar and salt, cover with a lid, and cook over low heat until the broad beans soften.
Before removing from heat, add the finely chopped dill and stir, serve warm or cold.
Important: You can cook fresh fava beans without peeling the pods, but if they're not young the pods may be tough — in that case, boil and peel them first. Contains no allergen.
If you add a pinch of sugar at the end of cooking, you'll capture the classic light sweetness typical of olive-oil dishes.
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