This quick dahl-type dish is made with UK-grown split fava beans and panch phoran spice mix. So easy but so tasty.
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Fava Bean Puree
Serve as part of a mezze with broad bean puree and other spreads, pittas, roasted aubergine and other veg, salad, falafel, or whatever you like. Includes caramelized onions, recipe here.
Fava Bean Cookies
Flavour as desired e.g. with coconut and lemon, orange and chocolate, or cinnamon and raisin.
Stir-fried Kalettes
Kalettes or flower sprouts are a cross between kale and sprouts. They can be steamed (5-6min), stir-fried (2-3min), or boiled (3-5min). Use in place of cabbage, broccoli, sprouts or any green – e.g. in a roast dinner (or bubble and squeak), pasta dish, Pad Thai, Curried Flower Sprouts, or below.
Fattoush Crunchy Salad
The key here is lots of crunchy texture and fresh, tangy flavours.
Farro and Roasted Red Pepper Salad
Farro is an ancient variety of wheat and when accompanied by shamelessly bold flavours, has a unique nuttiness and a great texture. It deserves its healthy credentials too, because some people who are intolerant to wheat can eat farro. When cooked, it should be tender but retain a real bite.
