Moroccan Broad Fava Bean Salad

The addition of preserved lemon gives this salad a distictive taste from modern moroccan by ghillie basan

Bring a large pan of salted water to the boil.

Meanwhile pod the beans , put beans into boiling water and boil for 2 mins.

Drain and refresh under cold running water.

Slip off and discard the outer skin of the bean.

Put beans into heavy pan with the olive oil , lemon juice , garlic , cumin and paprika , cook gently over low heat for about 10 mins.

Season to taste with salt and pepper and leave to cool in the pan.

broad beans, olive oil, lemon juice, garlic cloves, ground cumin, paprika, coriander, preserved lemon, black olives