Buckwheat and Fava Bean Salad

Serves 6-8

This recipe is from a New Zealand restaurant called Ripe. It has a gorgeous cook book which inspired me for this salad which sounded fabulous and tasted even better. Hope you enjoy it as much as I did.

1/2 cup cooked buckwheat
1 lb fava beans, fresh or frozen
1/4 head of cabbage
2 small, firm zucchini
5 artichoke hearts (optional)
1/2 cup cottage cheese (try to find the organic one with as few ingredients as possible)
Juice of 2 lemons, zest of 1
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon honey
Salt and pepper to taste

To make the dressing, place juice and zest of the lemon, olive oil, vinegar, honey in a jar with a tight-fitting lid and shake well.
Blanch fava beans for about 3 minutes, drain and run cold water over. Remove the skins, if you haven’t done so already when shelling.
Finely slice cabbage, coarsely grate zucchini and drain and slice artichoke hearts, if using.
Combine beans, cabbage, zucchini and artichoke hearts in a large bowl.
Toss with cottage cheese and dressing and season with salt and pepper, if needed.

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