Prep time 15 minutes
Cook time 20 minutes
Yield: Serves or Makes 4-6
Steam fava beans for 10 - 15 minutes.
In a cast iron skillet (or grill pan) cook the sugar snap pods until blistered. Set aside and let cool to room temperature.
Next, to make the salsa verde, roughly chop basil leaves and add to a small mixing bowl with chives, lemon balm, and mint.
To the bowl, add the zest of one Meyer lemon, the juice of one half of the Meyer lemon and the salt.
Using a microplane, grate the garlic into the bowl.
Mix the sumac, olive oil, and black pepper to taste.
Pour the salsa verde over the fava beans, sugar snaps, and feta, mix to combine.
Salsa verde can be stored in the fridge for up to two weeks.