Lemony Broccoli and Cauliflower Tabbouleh With Fava Beans
Colourful and packed with nutrients, this Lemony Broccoli and Cauliflower Tabbouleh with Fava Beans is sure to put a smile on your face.
- 1¼ cup fava beans
- 1 small broccoli grated or finely chopped
- 1 small cauliflower grated or finely chopped
- 1 small English cucumber cut into ribbons
- 6 chives finely chopped
- 3 sprigs mint
- ½ cup ricotta
- 1 lemon zested and juiced
- 1 clove garlic minced
- ¼ tsp salt
- 1/4 tsp pepper
- ¼ cup roasted cashews chopped
In pot of boiling, salted water, cook fava beans, about 15 minutes. Drain and run under cold water. Transfer to a large serving bowl and toss with broccoli, cauliflower, cucumber, chives and mint.
In small bowl, whisk ricotta, lemon zest, garlic, salt and pepper until combined. Mixture should be thin enough to drizzle; add water if needed.
Drizzle ricotta sauce over broccoli and cauliflower tabbouleh, sprinkle with cashews and garnish with lemon wedges.