Easy and full of health, this is the perfect summer dish

Serve this salad with anything and enjoy the way it instantly makes you feel healthy and happy.

This is an edted extract from Middle Eastern Feasts by Michael Rantissi & Kristy Frawley, photography by Alan Benson. (Murdoch Books, $39.99.)

Michael Rantissi and Kristy Frawley

less than 2 min read

9:09PMJanuary 14, 2025

The Weekend Australian Magazine

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If you want to know how sunshine tastes and looks on a plate, this is it. Serve this salad with anything and enjoy the way it instantly makes you feel healthy and happy.

Try too our spice-rubbed lamb and brussells sprouts salad.

Simple, fresh, delicious, this salad is perfect summertime eating.

y Michael Rantissi & Kristy Frawley. Photography by Alan Benson.

Tomato and broad bean salad

Ingredients

• 500g broad beans, podded
• 200g mixed heirloom cherry tomatoes, halved
• 1 large green chilli, seeds removed, finely diced
• 1 handful coriander, leaves chopped
• 1 teaspoon cumin seeds, toasted and crushed
• 1 preserved lemon, skin only, chopped
• 3-4 spring onions, chopped
• Juice of 1 lemon
• 2½ tablespoons olive oil

Method

Blanch the broad beans by putting them in boiling water for 1–2 minutes. Drain and cool the beans under cold running water, then slip off the skins. Put the peeled broad beans in a large bowl and add the remaining ingredients. Mix gently to combine.


If making this salad in advance, prepare and combine all of the ingredients except the lemon juice and olive oil. Cover and refrigerate, adding the dressing ingredients when you are ready to serve.

Serves 4-6 as a side dish