Summer salad with fava beans offers fresh, seasonal delight

Fava beans are most commonly served boiled with butter and dill. Some people peel them, while others eat them with the skin on. However, I am in a completely different camp—I make a delightful summer salad with fava beans, new potatoes, cucumber, and tofu. It's a tasty alternative to meat dishes and a perfect addition to a barbecue. It’s also ideal for a light lunch on a hot day.

This salad embodies summer meals. Nothing is more reminiscent of warm months than boiled fava beans and new potatoes. The green cucumber adds freshness, and the tofu makes the salad more filling.

When it appears on the table, everyone immediately reaches for their plates. Fans of fava beans will be delighted, even if they have always preferred the traditional version with butter and dill. This dish has a lot going on, and the addition of mayonnaise brings it all together.

Ingredients:

                
• 600 grams boiled new potatoes,
• 500 grams boiled fava beans,
• 1 tofu,
• 2 teaspoons gyros seasoning,
• 1 green cucumber,
• 2 teaspoons lemon juice,
• 2 tablespoons mayonnaise,
• Salt and pepper to taste,
• 1/4 bunch of chives.

Method of Preparation:

Step 1. Boil the fava beans until they are soft, then peel off the skins. Thoroughly wash the cucumber and cut it into quarters and slices.

Step 2. Cut the tofu into fairly large cubes and fry in a pan with hot oil. Season with gyros spice blend. Fry until it is browned.

Step 3. Wash the new potatoes, cut them into quarters, and boil them. Then, add them to the pan where the tofu was frying. When they are browned, transfer them to a bowl. Add the tofu, cucumber, and fava beans, and squeeze lemon juice over the mixture. Add chopped chives, mayonnaise, salt, and pepper, and mix thoroughly.

Step 4. The delicious salad with fava beans and new potatoes is now ready to enjoy!