A refreshing zero waste salad that combines juicy young broad beans with soft beefsteak tomatoes, crunchy field cucumbers, and homemade potato peel chips. The dish uses summer, local ingredients and minimizes waste — potato peels become a decorative and flavorful accent. The salad features a fresh, slightly tangy dressing made from buttermilk and lemon, complemented by garlic and dill. Perfect as a light lunch, a side for grilled meats, or as a suggestion for a summer gathering. Visually appealing: the green broad beans and dill contrast with the red of the beefsteak tomatoes, while the golden chips add texture and a rustic character.
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Wash the potatoes under running water with a vegetable brush to remove dirt. Peel the potatoes thinly with a peeler, collecting the peels in a large bowl. Try to peel in long strips — this will make it easier to achieve crispy chips.
Transfer the peels to a strainer and rinse briefly under cold water to remove the starch. Spread the peels on a cotton towel and dry thoroughly — moisture will prevent the chips from being crispy. Dry for at least 5–8 minutes, pressing with the towel.
In a bowl, mix the peels with 1 tablespoon (15 g) of rapeseed oil and a pinch of salt (1 g). Spread in a single layer on a baking sheet lined with parchment paper, ensuring the pieces do not overlap. Bake in an oven preheated to 200°C for 10–15 minutes, gently turning after 7–8 minutes. The chips are ready when they turn golden and are crisp to the touch.
Separate the fava beans from the pods: split the pod with your fingers and pour the beans into a bowl. Check for any excess fiber or damaged beans.
In a large pot, pour in about 1.5 liters of water, add 1 teaspoon (5 g) of salt, and bring to a boil. Add the broad beans in batches to the boiling water and cook for 3–4 minutes from the moment it starts boiling — young broad beans should be soft but firm. After cooking, immediately transfer the broad beans with a slotted spoon to a bowl of very cold water and ice for 2–3 minutes to stop the cooking process and preserve the color.
If you want to remove the thin skin (optional for older broad beans): squeeze each bean with your fingers — the skin should come off easily. If the skin doesn't want to come off, the bean is young and you can leave it unpeeled.
Cut the heirloom tomatoes into quarters (if they are large) or into thick slices. Slice the cucumber into half-moons about 4–5 mm thick; do not peel the skin. Finely chop the spring onion — slice the white part and chop the green parts into small chives. Finely chop the dill. Peel the garlic clove and finely chop it or press it through a garlic press.
In a medium bowl, combine buttermilk (150 ml), juice from half a lemon (about 30–40 g of juice; you can use the whole lemon to taste), 1 tablespoon (15 g) of rapeseed oil, finely chopped garlic (10 g), 1 g of salt, and 2 g of freshly ground pepper. Mix with a fork or whisk for 30–45 seconds until the dressing is smooth and slightly frothy. Taste and adjust with additional salt or lemon juice if needed.
In a large bowl, gently combine the chilled broad beans, chopped tomatoes, cucumber, and chopped spring onion. Drizzle about 3/4 of the prepared dressing (leave some for possible seasoning) and gently mix using two spoons or tongs for 20–30 seconds — being careful not to crush the tomatoes.
Add chopped dill and optionally roasted sunflower seeds (about 30 g). Taste the salad and season with the remaining dressing, salt, or pepper to taste. If you want a richer consistency, add dollops of sour cream (optional).
Just before serving, sprinkle the prepared potato peel chips on top of the salad to keep them crispy. Garnish with additional dill and the green parts of spring onions. Serve at room temperature or slightly chilled.
Broad beans have been known since ancient times, and in some regions of Poland, they were considered an important source of protein before the widespread use of meat. In zero waste cooking, potato peels were traditionally used as animal feed or fertilizer — today they are transformed into crispy snacks.
Serve the salad in a wide bowl or on a large platter. Arrange the chips on top just before serving. A lightly chilled white wine or mint water pairs well with the salad. If serving with grilled meat, serve the dressing in a separate dish.
Store the salad in the refrigerator for up to 24 hours in an airtight container. Keep the chips separately in a paper bag for 1–2 days to prevent them from becoming soggy. If the salad becomes watery, drain the excess liquid before serving and add a fresh portion of dressing.
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