Tuesday, May 19, 2009

Bulghur Salad with Favas, Leeks, and Avocado


Initially the idea was to do a fava bean cover crop, let the plant grow during the winter and cut them before they bloomed to enrich the soil of Nitrogen. The plants had other ideas and they grew under our nose and started growing their beautiful pods. We didn't have the heart to stop them so we decided to let them grow more so we could harvest some of the fava beans before planting the next crop.


To know more about fava beans click here.

I collected 5 1/2 pounds of pods today, and after shelling them I had 1 3/4 pounds of beans. I made this simple salad, made with bulghur wheat, leeks, and fava beans. The beans were super tender and so fresh you could have eaten them raw.


Bulghur Salad with Fava Beans and Avocado


1 cup bulghur wheat
1 cup shelled, blanched and peeled fava beans
1 small leek
extra virgin olive oil EVOO
fresh mint
salt to taste
1 avocado, cut in cubes

Cook the bulghur wheat in 2 cups boiling water until tender. Drain and cool. Blanch the beans in boiling water for 1 minute, drain and chill in ice water to stop the cooking, peel the outer skin and reserve. Heat some EVOO in a skillet, add the leeks and cook until translucent, 5-10 minutes. Toss the wheat with some EVOO, fava beans, leeks, avocado, salt and chopped mint. Serve at room temperature, or chilled.

Buon Appetito!

2 comments:

Simona said...

Very nice salad! I should try growing some fava beans in my little garden.

Laura said...

Try next fall, they don't need anything but rain, very easy.

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