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!
Fava beans are a bit new in my world but they have quickly become addictive. I was fava bean inspired by my favorite Chef – Yotam Ottolenghi. He is 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. Admittedly, the results were a bit mushier than I would have had with all quinoa so my recommendation is to use all quinoa. The blend has good flavor but but I like leftovers and quinoa simply maintains better. Cous cous and 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. Add a little color with purple radish cress from Whole Foods which contributes to the stunning presentation and the purple. After making this, I did have the thought that the radishes would have really popped being slightly roasted to bring forward their sweetness.
Just a thought, but really, just make it and munch!
- 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.