Description
A great side dish, or a light meal in itself
Ingredients
Scale
- 170 grams (1 cup) young fresh fava beans – podded, but still with their outer skins on (see notes)
- 145 grams (1 bunch) fresh green aspargus spears, trimmed
- salt to taste
for the dressing:
- 8 to 10 grams (1 big handful) mint, finely chopped, plus extra, for serving
- 4 tablespoons olive oil
- 2 tablepsoons lemon juice
- 1 small garlic clove, peeled and minced
- 4 tablespoons natural unsweetened soy yoghurt
- pinch of salt
Instructions
- Bring a large saucepan with salted water to a boil. Add the fava beans and cook them for 8 to 10 minutes, or until tender. Drain the beans and wash them under cold running water, to stop cooking. Drain again and set aside.
- In the meantime, heat a grilling pan over high heat and add the aspargus. Season with a little salt and cook them for 3 to 4 minutes, or until just slightly charred.
- To make the dressing, mix the lemon juice, minced garlic, soy yoghurt and a pinch of salt in a bowl. Add the oil gradually, whisking well to incorporate, followed by the chopped mint.
- To serve, place the aspargus and fava beans in a plate and drizzle some of the dressing over it. Garnish with a few mint leaves or chopped mint, if desired.
Notes
In salads, I like to eat fava beans with their outer, second skins on. Above, I give you the instructions for cooking them that way, but you prefer them totally shelled, do, alternatively, the following: boil the fava beans for 1 minute, drain, quickly wash them under cold running water, drain again, and pop them out of their thin, greyish skin. Then, return the beans to a saucepan filled with salted boiling water and cook, over a medium simmer, for additional 5 to 6 minutes, or until tender.
- Prep Time: 5 mins
- Cook Time: 10 mins