Solterito arequipeño (Peruvian fava bean salad)

The step by step recipe

1. 1

   Boil the potatoes whole in salted water, then peel them and cut into cubes. 20 min

   Poke them with the tip of a knife, they're done when the blade slides in easily.

2. 2

   Drop the frozen fava beans into boiling water, cook them briefly, then rinse under cold water. 5 min

   Remove the thin skin from the fava beans after cooking, they'll be more tender and a brighter green.

3. 3

   Thinly slice the red onion and let it marinate in the lemon juice with a pinch of salt. 10 min

   Squeeze the onion between your hands before marinating, it loses its sharpness much faster.

4. 4

   Dice the tomatoes and cut the feta into small cubes, then drain the corn.

   Seed the tomatoes so the salad doesn't end up too watery.

5. 5

   Mix everything in a large bowl with the olives, chopped parsley, olive oil, chili, salt and pepper.

   Add the feta last and gently, so it keeps its cube shape instead of crumbling.