Fava Bean and Feta Salad

Preparation time: 15 minutes | Serves 4

Ingredients:

• 2 potatoes
• 1 cup (175 g) cooked fava (broad) beans
• ½ red onion, diced
• 2 tomatoes, skinned, seeded, and diced
• 50 g pitted black olives, halved
• 175 g queso fresco or mild feta
• 1¼ cups (175 g) corn kernels, boiled
• 1 rocoto or habanero chilli, seeded, membrane removed, and chopped
• 1 tablespoon chopped parsley

• 1½ teaspoons oregano, chopped
• 4 tablespoons white wine vinegar
• ½ cup (120 ml) olive oil
• 1½ teaspoons salt

Method:

• Bring a large saucepan of water to a boil over medium-high heat, add the potatoes, and simmer for 12–15 minutes, or until cooked through.
• Drain, let cool, and then dice.
• In a bowl, combine the potatoes, fava (broad) beans, onion, tomatoes, olives, queso fresco, corn, and chilli, and mix well.
• In a separate bowl, combine the oregano, vinegar, olive oil, and salt, and whisk thoroughly.
• Add the dressing to the salad and toss lightly.
• Stir in the parsley and serve.

Source: 'Peru - The Cookbook' by Gastón Acurio, available at The Triggerfish Cookshop

About the book: Peruvian food offers an abundance of healthy and unique ingredients. Gastón Acurio is Peru's most famous and popular chef , introducing the world to over 500 recipes from Peru's home kitchens through this definitive guide to Peruvian cooking..