Recipe

Lunch

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Fresh Podded Fava Beans | Frozen Fava Beans
Almonds
Jarred Roasted Red Peppers
Fresh Parsley
Manchego Cheese
Extra Virgin Olive Oil
Red Wine Vinegar
Sea Salt & Black Pepper
Extra Virgin Olive Oil

Fava Bean Salad

From Jamie Oliver's Five Ingredients
Total time: 15 min
Servings: 2
Equipment: Stove & Grill
  • 7 oz. Fresh Podded Fava Beans | Frozen Fava Beans
  • 1 oz. Almonds
  • 17 oz. Jarred Roasted Red Peppers
  • 1/2 oz. Fresh Parsley
  • 1 oz. Manchego Cheese
  • 3/2 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Red Wine Vinegar
  • 1/8 tsp. Sea Salt & Black Pepper
  • 1 tsp. Extra Virgin Olive Oil
  • Boil the beans in a pan of boiling salted water for 3 minutes, then drain and pinch the skins off any larger beans.
  • Toast the almonds in a dry grill pan on a medium heat until lightly golden, tossing regularly, then remove and finely slice.
  • Drain the peppers and open out flat, then char on the hot grill until bar-marked on one side only. Remove and slice ½-inch thick.
  • Finely slice the parsley stalks, pick the leaves, then toss with the fava beans, peppers, 1½ tablespoons of extra virgin olive oil, and 1 tablespoon each of red wine vinegar and brine from the pepper jar. Taste, season to perfection with sea salt and black pepper, and divide between your plates.
  • Finely shave over the cheese with a vegetable peeler, drizzle with 1 teaspoon of extra virgin olive oil, scatter over the almonds, and serve.