Garlic and Dill Fava Bean Salad (Bagula) Savuer.com Serves 4 to 6
1 lb. small fava beans (recipe called for dry beans, but I think sub. Fresh is better) 1⁄4 cup olive oil 3 tbsp. minced parsley 3 tbsp. minced dill 1 tsp. ground cumin 4 cloves garlic, mashed into a paste Juice of 1 lemon Kosher salt and freshly ground black pepper, to taste
Blanch and peel fava beans. Drain beans, and transfer to a bowl; add oil, parsley, dill, cumin, garlic, juice, and salt and pepper; let sit for 30 minutes to meld flavors before serving.
Avocado, Quinoa, and Fava Bean Salad From Plenty by Yotam Ottolenghi
“A simple salad for a spring brunch. Serve it with good bread and that’s it.”
Serves 4 1/2 cup quinoa 1/2 lb shelled fava beans 1 medium lemons 1 small ripe avocados 1 garlic cloves, crushed 3 to 4 breakfast radishes, halved and quartered lengthwise ½ cup basil leaves 1 ½ tbsp ground cumin 2 ½ tablespoons olive oil Pinch of chile flakes Salt and black pepper
Place the quinoa in a saucepan with plenty of water, bring to the boil and simmer for 9 minutes. Drain in a fine sieve, rinse under cold water and leave to dry.
Throw the fava beans into a pan of boiling water, bring back to the 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 lemon and use a small sharp knife to slice off the top and base. Stand on a chopping board and cut down the sides, following the natural curve to remove 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.
Peel and stone the avocado. Slice thinly, then add to the bowl and toss to cover in the lemon juice. Once the quinoa is dry, transfer it to the bowl. Add the fava beans, garlic, radishes, half the basil, the cumin olive oil, chile flakes and some salt and pepper. Toss very gently, without breaking the avocado. Taste and add more salt and pepper, if you wish. Plate and garnish with the remaining cress.
Frying oil (for deep-frying) Remove shells from fava beans, rinse and drain. In a food processor, mix the beans, spring onion, garlic, salt, pepper, water and sesame oil. Shape small patties, about one large tbsp. of mixture at a time. In a medium-sized pan, heat oil (approx. 1 inch high). You can test if the oil is ready by throwing in a small piece of bread – it should sizzle and turn golden within 45 seconds. Fry patties by batches (about 4 each time) for 3 minutes (or until they become golden brown). Drain on kitchen towel before serving. Drizzle with chopped scallions.
Bruschetta with garlicky fava bean puree, ricotta, and mint From River Cottage Veg by Hugh Fearnley-Whittingstall
1 pound shelled fava beans 2 tablespoons butter 2 tablespoons canola or olive oil 1 to 2 chopped garlic scapes 2 ounces ricotta salata Chopped mint
Cook fava beans in boiling water until tender.
Drain, and, as soon as they are cool enough to handle, pop the beans out of their skins. Melt the butter with the oil over very low heat, add the garlic scapes, and warm gently for a minute or two. Add the beans to the garlicky butter and then blitz to a coarse puree in a food processor. Add a little more butter if needed. Pile the warm puree onto the hot toasted bread, prepared as above, then scatter over the ricotta salata, a trickle of extra-virgin olive oil, and some chopped mint.