This recipe was recommended by Amy Skelton, from Jamie Oliver’s cookbook Jamie’s Dinners. It sounds refreshing and delightful on a hot day!
- 4 large handfuls of shelled fava beans
- 2 lemons
- a handful of fresh mint, leaves picked
- 1 small red onion, peeled and finely chopped
- 1 tsp cumin seeds, bashed
- a pinch of dried chilli
- a handful of stale breadcrumbs
- 1 1/4 cup creamy live plain yogurt (or sour cream)
- Shell the beans!
- Blanch the beans in unsalted boiling water for a couple of minutes, giving the large ones a bit longer (you can do this in two batches) – contrary to typical boiling rules, don’t add salt as it toughens the skins.
- Drain them then lay them flat on a tray to cool down slightly. The salad works best when the beans are eaten slightly warm. If you’re making it in advance, give the beans a quick flash in the microwave just before serving.
- Remove the skins from the larger beans if necessary.
- Place in a bowl and dress with the juice of 1 lemon and three times as much extra virgin olive oil.
- Season with salt and black pepper to taste.
- Add more lemon juice if needed – adjust to taste.
- Finely slice half the mint and add it to the beans while they sit and marinate for a little while.
- In a shallow pan, on medium heat, fry the chopped onion, cumin seeds, and chili in a little olive oil.
- Stir and cook until softened.
- As the onions start to color, add your breadcrumbs and mix these really well into the onions.
- Continue to cook until the crumbs are crispy and golden, then season them to taste and put to one side
- Divide the yogurt or sour cream between four plates or bowls.
- Give the fava beans a final toss, add the rest of the mint, and divide between the plates on top of the yogurt.
- Finally, sprinkle over the warm “spiced crunchy bits”. Add lemon zest for a little extra zing.
- Serve with grilled chicken as an antipasto.