Equipment
Large pot
Mixing bowl
Chef's knife
Cutting board
Colander
Ingredients
4 servings
Main
- 2720 g fava beans, in pods
- 115 g parmesan cheese, broken into bite-size chunks
- 3 g mint, minced
- 3 garlic, minced
- 120 g almonds, lightly toasted
- 5 ml lemon juice
- 45 ml olive oil
- 2 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
989
Calories
71g
Protein
128g
Carbs
38g
Fat
55g
Fiber
64g
Sugar
704mg
Sodium
Method
01
Bring a large pot of water to a boil at 100°C (212°F).
02
Shell the fava beans and cook them in the boiling water for 2 minutes.
2mLook for: Beans should turn bright green
03
Drain the beans and immediately submerge them in cold water to stop the cooking process.
04
Remove the tough outer skin from each individual bean by squeezing gently.
05
Combine the peeled beans, parmesan chunks, minced mint, minced garlic, and toasted almonds in a mixing bowl.
06
Pour in the lemon juice and olive oil, then season with salt and black pepper.
07
Toss the ingredients gently, cover, and let the salad marinate at room temperature overnight.
1d
Chef's Notes
- For the best flavor, use fresh, plump fava beans. If using frozen, ensure they are fully thawed before blanching.
- Don't skip the blanching and shocking step; it ensures the beans are tender-crisp and bright green, and makes them easier to peel.
- Toasting the almonds is crucial for unlocking their nutty aroma and flavor. Watch them closely as they can burn quickly.
- The marinating time is essential for the flavors to meld. If you're short on time, allow at least 30 minutes at room temperature, but overnight is ideal.
- Taste and adjust seasoning before serving. The saltiness of the parmesan can vary, so it's important to check the balance of salt and pepper.
Storage
Refrigerator: 2 days — Keep in an airtight container.
