Broad bean and red onion salad

This aromatic salad is a delicious accompaniment to any dining occasion.

Cook the broad beans in a saucepan of salted boiling water for 5 minutes or until bright green and heated through. Refresh under cold running water. Drain well. Remove and discard skins. Transfer to a serving bowl.
Place the cumin in a small saucepan over high heat and cook, tossing, for 1 minute or until aromatic. Add the cumin to the broad beans with the onion, garlic, oil, lemon juice and preserved lemon and toss until well combined. Taste and season with salt and pepper. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
Add the coriander to the salad and toss to combine. Serve immediately.

Source

2 x 500g pkts frozen broad beans

1 tsp cumin seeds

1 red onion, halved, finely chopped

1 garlic clove, crushed

1 tbsp olive oil

1 tbsp fresh lemon juice

1 tbsp finely chopped preserved lemon skin, flesh discarded

2 tbsp finely chopped fresh coriander

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