Fava bean, cucumber and hijiki salad

Ingredients

4-5 handfuls of fava beans
1 and a half handfuls of hijiki seaweeds, soaked in filtered water for 15-20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again
1 cucumber, cleaned and cut into small sticks
4-5 tablespoons extra virgin olive oil
2 tablespoons tamari
juice of half a lemon
1 tablespoon rice vinegar
a pinch of whole sea salt
a pinch of chili powder
fresh basil, cleaned and chopped, to taste

Makes 2 servings.

Directions

In a salad bowl, mix the fava beans with the hijiki and the cucumber. Add the olive oil, tamari, lemon, salt, chili and basil and toss gently until thoroughly coated. Refrigerate to chill for about 10-15 minutes before serving.

Posted in: beans and legumes,gluten-free,lunch-box,picnic,salads,savoury,spring,summer,vegetables

Tagged as: basil, chili powder, cucumber, extra virgin olive oil, fava beans, hijiki, lemon, seaweeds, tamari