All Hail Fava Beans! Weird, right? It’s only weird until you taste these delectable little nuggets of bean goodness when they are freshly plucked from their cozy little pod and then you too will say ALL HAIL FAVA BEANS!
I cannot imagine that I have never had a fava bean but I could not recall any particular instance prior to adapting this gorgeous recipe from my favorite Chef – Yotam Ottolenghi. If I did have a fava bean before, it was not the memorable experience that I had most recently. Perhaps it was just the combo as given from Ottolenghi – the Master of layered flavors and brilliant turns on a recipe.
There was one change that I made to the original Ottolenghi recipe – I used a sprouted rice and quinoa mix instead of straight quinoa. The results were a bit mushier than I would have had with all quinoa so my recommendation is to use all quinoa. The sprouted rice and quinoa blend is delicious and the salad was SO good but I like leftovers and quinoa simply maintains better. Bulgur would be good as well
The Super Star of this dish was the fava beans but I really enjoyed the crunch of the radishes. I found the purple radish cress at Whole Foods which contributes to the stunning presentation and the purple.
ENJOY! And don’t forget to bring your Salud to Salads to #HGEATS on Wednesday at 12n eastern!
- 1 cup sprouted rice & quinoa blend (or just quinoa)
- 1 lb. (3 cups) shelled fava beans (I found fresh at the market)
- 2 medium lemons
- 2 small ripe avocados
- 2 garlic cloves, crushed
- 2 bunches breakfast radishes, halved lengthways
- 1 cup purple radish cress (or small purple basil leaves)
- 1 tbsp ground cumin
- ⅓ cup olive oil
- ¼ tsp chili flakes
- Salt and black pepper
- Step 1: Prepare the Sprouted Rice and Quinoa or just Quinoa.
- Step 2: Drain in a fine sieve, rinse under cold water and leave to dry.
- Step 3: Throw the fava beans into a pan of boiling water, bring back to a boil and immediately drain in a colander. Refresh with cold water and leave to dry. Then gently press each bean with your fingers to remove the skins; discard these. Take the lemons and use a small sharp knife to slice off the top and base. Stand each one on a chopping board and cut down the sides, following the natural curve, to remove the skin and white pith. Over a large mixing bowl, cut in between the membranes to release the individual segments into the bowl. Squeeze the juice from the membrane into the bowl with the segments.
- Step 4: Peel and stone the avocados. Slice thinly, then add to the bowl and toss to cover in the lemon juice.
- Step 5: Once the quinoa is dry, transfer it to the bowl. Add the fava beans, garlic, radishes, half the radish cress, the cumin, olive oil, chili flakes and some salt and pepper.
- Step 6: Toss very gently, without breaking the avocado. Taste and add more salt and pepper, if you wish. Plate and garnish with the remaining cress.