Watermelon Fava Bean Salad

This Watermelon Fava Bean Salad delivers juicy chunks of melon and tender fava beans dressed with a pomegranate molasses vinaigrette and topped with feta, pistachios, olives, capers, and fresh mint.

Print Recipe

Prep Time 20

Cook Time 5

Course Salad

Servings 4

Ingredients

1 personal watermelon rind removed, cut into chunks
1 ½ cups fava beans cooked and shelled **
1/2 cup goat feta crumbled
⅓ cup green cocktail olives
2 tbsp capers drained
2 tbsp fresh mint finely chopped
3 tbsp olive oil
2 tbsp pomegranate molasses
1 clove garlic minced
1 lime juiced
1 tbsp honey
½ tsp kosher salt
fresh ground pepper
⅓ cup lightly salted pistachios
fresh mint leaves for garnish
Maldon Smoke Salt for sprinkling, optional

Instructions

Place the watermelon, fava beans, feta, olives, and mint together in a large bowl. Set aside.
In a small bowl, whisk to combine the olive oil, pomegranate molasses, garlic, lime juice, honey, kosher salt, and several grinds of black pepper. Pour the mixture over the watermelon mixture and toss to coat. Either serve immediately or chill until ready to serve.
Once ready to serve, transfer the salad to a platter and top with pistachios, mint leaves, and a sprinkling of Maldon Smoked salt. Serve immediately.

Notes

** To cook the fava beans, simply remove them from their pod and place in boiling, salted water for 5 minutes. Drain the beans and remove the outer skin - it should come off fairly easily.

Keyword fava beans, feta, olives, pomegranate molasses, watermelon