# Components:
→ Vegetables & Herbs
01 - 300 g shelled fava beans (fresh or frozen)
02 - 1 small clove garlic, minced
03 - 2 tbsp (30 ml) fresh mint leaves, finely chopped
04 - Zest of 1/2 lemon
05 - 1 tbsp (15 ml) fresh flat-leaf parsley, chopped (optional)
→ Dairy
06 - 60 g ricotta or fresh goat cheese (optional)
→ Bread
07 - 4 thick slices sourdough
→ Pantry
08 - 3 tbsp (45 ml) extra-virgin olive oil, divided (2 tbsp/30 ml + 1 tbsp/15 ml)
09 - 1/2 tsp (approx. 3 g) sea salt
10 - 1/4 tsp freshly ground black pepper
11 - 1 tsp (5 ml) lemon juice
# Method:
01 - Bring a medium pot of salted water to a rolling boil. Add shelled fava beans and cook 2–3 minutes if fresh or 4–5 minutes if frozen. Drain and immediately plunge into an ice bath to halt cooking. Once cool, remove and discard the tough outer skins.
02 - Place peeled favas in a mixing bowl and coarsely mash with a fork until slightly textured. Fold in minced garlic, chopped mint, lemon zest, parsley if using, 2 tbsp (30 ml) olive oil, lemon juice, sea salt and black pepper. Taste and adjust seasoning.
03 - Brush both sides of each sourdough slice with the remaining 1 tbsp (15 ml) olive oil.
04 - Place slices on a preheated grill pan or barbecue over medium-high heat and grill 2–3 minutes per side, until golden with light char marks. Transfer to a tray.
05 - If using, spread 15 g ricotta or crumbled goat cheese over each warm slice for extra creaminess. Spoon the fava and mint mixture generously over the grilled sourdough and garnish with additional mint leaves. Serve immediately.
