Fava Bean, Babygem and Chermoula Salad Recipe

A traditional Moroccan side dish, with the added fresh crunchy texture from the babygem and french beans.

  • Preparation
  • Cooking time
  • Rest time
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(1 vote) 3/5

Les ingrédients

Pour people
  • For the vegetables
  • Frozen broad bean(s) : 250 g
  • Green bean(s) : 300 g
  • Baby gem lettuce(s) : 3 whole
  • For the sauce
  • Cumin seed(s) : 1 Tsp
  • Fennel seed(s) : 1 Tsp
  • Garlic clove(s) : 3 whole
  • Cayenne pepper : 2 pinch(es)
  • Smoked paprika : 1 Tsp
  • Saffron thread(s) : 1 pinch(es)
  • Lemon(s) : 1 whole
  • Pickled lemon(s) : 1 whole
  • Olive oil : 100 ml
  • For the garnish(es)
  • Fresh coriander : 1 bunch
  • Fresh mint : 1 bunch
  • Flat leaf parsley : 1 bunch



    Place a large pot of salted water on to boil.
    Trim the green beans, blanch until they snap easily and refresh in cold water, drain.
    pod the broad beans.
    slice the coriander
    pick the leaves from the parsley and mint and slice.
    Wash, drain and roughly tear the baby-gem.


    peel and finely slice the garlic
    zest and juice the lemon, keep separate
    Take skin off the pickled lemon, discard the flesh and roughly chop the skin.
    toast the cumin and fennel seeds in a warm pan, and grind in a mortar and pestle.
    Add the cayenne, paprika and pickled lemon and grind to a paste.

    Add the olive oil to the saucepan and cook the sliced garlic over a low heat until golden, take off the heat.
    add the lemon zest, after 30 seconds add the juice and then finish with the spice paste, mix well


    Mix the vegetables with the fresh herbs and the chermoula dressing and serve in a large bowl.

Chef's tip

«This is a great summery salad, serve the broad beans either with or without the pods with the dressing as a traditional Moroccan side dish or dip.»

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