Maltese Gbejna & Broad Bean Salad (Ensalada tal-Fażola)
Method
Blanch Beans: Cook broad beans in boiling water for 2 minutes, plunge into iced water, and gently pop them out of their tough outer skins.
Whisk Emulsion: In a deep salad bowl, whisk together the extra virgin olive oil, fresh lemon juice, crushed garlic, and coriander seeds.
Toss Legumes: Add the bright green broad beans, cannellini beans, and red onion slices to the bowl, tossing thoroughly to absorb the citrus dressing.
Incorporate Cheese: Gently fold through the crumbled cheese and fresh mint leaves, keeping the cheese intact, then serve immediately.
Nutritional Insight: This exceptional dual-bean combination provides a rich source of prebiotic soluble fibre that optimizes gut health whilst working in tandem with sheep’s milk protein to promote extended muscle satiety. Culinary Hack: If fresh or Maltese Ġbejna is unavailable in your local UK supermarket, a firm, low-fat French goat's cheese log lightly dusted with cracked black pepper mimics the authentic texture and tang beautifully.
Nutrition Facts
Per serving
