Culinate editor’s note: I made minor substitutions, based on what was available, to good effect: green instead of purple radish cress, globe instead of breakfast radishes. I also added a handful of chive blossoms for color and zing.
A simple salad for a spring brunch. Serve it with good bread and that’s it.
| ||1 || cup quinoa |
| ||1 || lb. (3 cups) shelled fava beans (fresh or frozen) |
| ||2 || medium lemons |
| ||2 || small ripe avocadoes |
| ||2 || garlic cloves, crushed |
| ||2 || bunches breakfast radishes, halved lengthwise |
| ||1 || cup purple radish cress (or small purple basil leaves) |
| ||1 || Tbsp. ground cumin |
| ||⅓ || cup olive oil |
| ||¼ || tsp. chile flakes |
| ||~ || Salt and black pepper |
- Place the quinoa in a saucepan with plenty of water, bring to a boil, and simmer for 9 minutes. Drain in a fine sieve, rinse under cold water, and leave to dry.
- Throw the fava beans into a pan of boiling water, bring back to a boil, and immediately drain in a colander. Refresh with cold water and leave to dry. Then gently press each bean with your fingers to remove the skins; discard these.
- Take the lemons and use a small sharp knife to slice off the top and base. Stand each one on a chopping board and cut down the sides, following the natural curve, to remove the skin and white pith. Over a large mixing bowl, cut in between the membranes to release the individual segments into the bowl. Squeeze the juice from the membrane into the bowl with the segments.
- Peel and stone the avocadoes. Slice thinly, then add to the bowl and toss to cover with the lemon juice. Once the quinoa is dry, transfer it to the bowl. Add the fava beans, garlic, radishes, half the radish cress, the cumin, olive oil, chile flakes, and some salt and pepper. Toss very gently, without breaking the avocado. Taste and add more salt and pepper, if you wish. Plate and garnish with the remaining cress.
This content is from the book
by Yotam Ottolenghi.
Copyright @ 2011 Chronicle Books