A taste of summer: Broad bean and new potato salad recipe

Broad beans are most commonly served boiled with butter and dill. Some peel them, others eat them with the skin on. However, I am in a completely different camp—I make a delicious summer salad with broad beans, new potatoes, cucumber, and tofu. It's a tasty alternative to meat dishes and a delicious addition to a barbecue. It’s also perfect for a light lunch on a hot day.

This salad is the essence of summer meals. Nothing evokes warm months more than boiled broad beans and new potatoes. The green cucumber adds freshness, and the tofu makes the salad more filling.

When it appears on the table, everyone immediately reaches for plates. Broad bean fans will be delighted, even if they prefer the traditional version with butter and dill. A lot is going on, and it all comes together with the addition of mayonnaise.

Ingredients:

• 600 grams boiled new potatoes,
• 500 grams boiled broad beans,
• 1 tofu,
• 2 teaspoons gyros seasoning,
• 1 green cucumber,
• 2 teaspoons lemon juice,
• 2 tablespoons mayonnaise,
• salt and pepper to taste,
• 1/4 bunch of chives.

Method of Preparation:

Step 1. Boil the broad beans until soft, and peel off the skins. Thoroughly wash the cucumber and cut it into 4 parts, then into slices.

Step 2. Cut the tofu into fairly large cubes and fry in a pan with hot oil. Season with gyros spice blend. Fry until it is browned.

Step 3. Wash the new potatoes, cut them into quarters, and boil them. Then, throw them into the pan where the tofu is frying. When they are browned, transfer them to a bowl. Add the tofu, cucumber, and broad beans and squeeze lemon juice. Mix thoroughly with chopped chives, mayonnaise, salt, and pepper.

Step 4. The delicious salad with broad beans and new potatoes is ready. Enjoy!