Drink.  Learn.  Laugh.  Repeat.

Welcome Back!Sign in here:

Not Registered?Become one of our thirsty clan 333,506 strong:

Register Today!

Fattoush with Broad Beans

Fattoush with Broad Beans

The broad bean was the only bean cultivated in Europe before the exploration of the Americas, where most of the other, now common varieties of beans originated. Their culinary popularity is due to their versatility, being a good source of fiber and protein they can be a meat substitute, when combined with a starch they form a nutritious, and inexpensive complex carbohydrate.

However, despite these sterling attributes, beans have a rather dubious reputation. The Greek philosopher, Pythagoras, condemned favas as unfit for his followers to eat, claiming they contained the souls of the dead. Numerous jokes, told mainly by eight year-old boys, involve the ‘hilarious’ condition of flatulence, caused by eating over-cooked beans. Despite their bad press, I love them, especially the broad bean, as they are the tenderest and earliest of the season, and even taste ‘green’, if they aren’t overcooked. They are delicious in Fattoush, a Turkish pita salad with Halloumi (sautéed cheese); freeze a bunch of fresh favas and you can enjoy this salad right into the fall. Bon Appetit!

Fattoush with Halloumi

Serves 4-6

Level of difficulty: easy

Ingredients:

8 ozs. (220g.) Halloumi - available in supermarkets and Middle Eastern stores
2 tbsp. flour
2 medium pita, or ½ loaf of naan (East Indian bread)
2 cups fresh broad beans, shelled and outer skin peeled
1 ½ lemons
¼ cup extra-virgin olive oil
¾ cup whole blanched almonds
½ medium Chinese eggplant
½ English cucumber, seeded, cut in ½” slices
¼ red onion, finely sliced
½ medium fennel bulb, trimmed and finely sliced
1 lb. cherry tomatoes, halved and seeded
4 sprigs fresh mint
Salt and pepper to taste

Method:

Steam or blanch beans until just tender (3-4 minutes), plunge in cold water to stop cooking, drain. Zest and juice lemon half, coarsely chop mint leaves and, whisk together with oil to make a dressing, add salt and pepper to taste. Marinate cooked beans in dressing. Lightly brown almonds in a frying pan over medium heat, cool then coarsely chop. Cut whole lemon and eggplant into ½” slices and remove pits from lemon slices.
Spread eggplant and lemons on a generously oiled cooking sheet; brush tops with oil, and broil, turning pieces over to brown both sides. Cool then cut them all into quarters.
Brush both sides of naan or pitas with olive oil and cut into bite -size pieces, spread on a baking sheet, and place under the broiler, turning to brown lightly.
Cut Halloumi into ½ ” thick slices, then cut each slice in half vertically.
Put flour in a baggy, add cheese slices and shake until lightly coated.
Warm 1 tsp. of oil over medium heat in a nonstick skillet, and fry Halloumi slices, turning once to brown both sides.
Place all ingredients, except cheese, in a large salad bowl, toss to coat evenly with bean dressing; add more oil, salt and pepper to taste.
Distribute Fattoush among salad plates, garnish with cheese.


Recipe and photo contributed by Loretta White, a food writer based-in Chester, Nova Scotia. For more of Loretta's recipes visit Food for Thought at www.southshoreclipper.com


Complementary Wines: Retsina, Rosé

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog Food for Thought.

Return to Recipes

WANT TO LEARN HOW TO

PAIR WINE
& FOOD?

Join me in a free online video class to learn the secrets to perfect pairings.

Wine of the Week

As featured on  

CTV Wine of the Week!

Antinori Red Wine
Brunello Di Montalcino 2018,
Tuscany D.O.C.G. ...

Natalie MacLean

Natalie MacLean offers North America's most popular online wine and food pairing classes. She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, both selected as one of Amazon's Best Books of the Year.

Join 333,506 thirsty wine lovers who get access to all of her wine reviews by becoming a member of her site. Take a free online pairing class with her here.

FEEL LOST IN THE

LCBO?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a feisty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
WFour-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award