Orzo Salad with Fava Beans, Radish, Feta
Fava beans are one of those delicacies that are tasty enough as is, but taste even better if you put in the effort to prepare them yourself.
Peel, cook until just tender, peel again – it’s a time intensive process, but it’s absolutely worth it.
When I saw fava beans at the farmer’s market, I just had to get them. They add a hard-to-beat note to Mediterranean dishes like this cold orzo pasta salad.
1 lb fava beans
1 english cucumber
4 oz fresh feta
1 cup dried orzo
1 tbsp olive oil
2 tbsp lemon juice
Remove the pod from the fava beans.
In a medium saucepan, heat 3 cups of water. Once the water reaches a boil, add the fava beans. Cook for 4-6 minutes. The beans are done when you can rub the bean gently between your fingers and the wavy coating slips off easily. Drain the pot, let cool for a few minutes, then remove the waxy coatings. Set the peeled fava beans aside.
At the same time as you start cooking the fava beans, fill a small pot 2/3 full with salted water, then bring to a boil. Add the orzo, the reduce heat. Simmer until orzo is tender, about 10 minutes. Drain and set aside.
Mince radishes and cucumbers. Add to a large bowl.
Chop the feta into small cubes, then add to the bowl with the fava beans.
Once the orzo is cooled, add to the bowl. Drizzle the olive oil and lemon juice on top, then stir to combine. Let sit.