Fresh Broad Bean Salad with Olive Oil

Add plenty of water to a large pot and bring to a boil. Add a pinch of salt to the boiling water. Add the picked fresh broad beans to the water and boil for approximately 6-8 minutes, ensuring they do not lose their color and retain their crispness. Then, immediately shock the broad beans in ice water and let them drain.

In a separate pot, boil the baby potatoes with their skins until soft. Remove the boiled potatoes from the heat, let them cool, and then slice them into large cubes.

In a deep mixing bowl, prepare your special sauce by whisking together extra virgin olive oil, freshly squeezed lemon juice, 1 lightly crushed clove of garlic, pomegranate molasses, and salt until a homogeneous consistency is reached.

Place the drained fresh broad beans and sliced baby potatoes into a large salad bowl. Add the sliced green olives on top.

Drizzle the lemon and garlic olive oil sauce you prepared over the salad. Mix gently so that all ingredients are well combined with the sauce, and serve after letting it rest at room temperature for 5 minutes.