Moroccan Inspired Fava Bean Sandwich

RECIPE:
MAKES 4 SERVINGS

INGREDIENTS
2 tbsp olive oil
3 cloves garlic, minced
1 tsp paprika
1⁄2 tsp cumin
1⁄2 tsp coriander
Pinch hot paprika
2 1⁄2 cups fresh or frozen fava beans, shelled
1⁄2 tsp salt
3 tbsp fresh lemon juice
2 tbsp chopped cilantro
1 1⁄2 tbsp chopped mint

1 loaf sourdough or ciabatta
Olive oil
Salt and fresh black pepper
Labane
2 radishes, sliced thinly on a mandoline
1⁄4 fennel bulb, sliced thinly
Maldon salt and fresh black pepper

METHOD

Heat the olive oil in a large sauté pan over medium-low heat. Add the garlic, paprika, cumin, coriander and hot paprika. Sauté for a minute until fragrant and the oils from the spices is released. Add in the fava beans and season with salt. Toss and cook for 2 minutes. Turn the heat o and let cool slightly.

Transfer half of the fava bean mixture into a food processor. Pulse until coarsely chopped. Place the chopped and whole fava beans in a large bowl. Mix in the lemon juice, cilantro and mint. Taste and adjust the seasoning as needed.

Slice the loaf in half lengthwise. Cut the crusted top portion of the top of the loaf for better toasting while on the grill. Heat a grill or grill pan over high heat. Drizzle both sides of the loaf halves with a very generous amount of olive oil, and season with salt and fresh black pepper. Grill each side for 2–3 minutes until charred and toasty.

Spread a good amount of labane on both halves of the toasted bread. Layer the radish, fennel and fava beans into the sandwich. Season with Maldon or other sea salt and black pepper.