"In honor of #nationalfrenchfryday, fava beans, blistered, sugarsnap peas, lemon balm, salsa verde, feta and herbs."
Fava Bean and Feta Salad with Lemon Balm Salsa Verde
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- Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 4-6
Recipe Card
ingredients
- 1 pound fava beans
- 1/2 pound sugar snap peas
- 4 ounces feta, cut into chunks
- For the Lemon Balm Salsa Verde:
- 1 cup basil leaves, loosely packed
- 3 tablespoon minced chives
- 3 tablespoon minced lemon balm leaves
- 1 tablespoon minced mint
- zest of 1 Meyer lemon
- juice of half Meyer lemon
- 1/2 teaspoon sea salt
- 1 small clove garlic ((or ½ normal clove)
- black pepper, to taste
- 1/4 teaspoon sumac
- 1/2 cup extra virgin olive oil
Method
Step 1
Steam fava beans for 10 - 15 minutes.
Step 2
In a cast iron skillet (or grill pan) cook the sugar snap pods until blistered. Set aside and let cool to room temperature.
Step 3
Next, to make the salsa verde, roughly chop basil leaves and add to a small mixing bowl with chives, lemon balm, and mint.
Step 4
To the bowl, add the zest of one Meyer lemon, the juice of one half of the Meyer lemon and the salt.
Step 5
Using a microplane, grate the garlic into the bowl.
Step 6
Mix the sumac, olive oil, and black pepper to taste.
Step 7
Pour the salsa verde over the fava beans, sugar snaps, and feta, mix to combine.
Step 8
Salsa verde can be stored in the fridge for up to two weeks.