Grilled Fava Beans with Spring Garlic and Mint

Chef Olivia Hayo's recipe for tender grilled fava beans with spring garlic and fresh mint was inspired by her time in Jerusalem and the local appearance of these harbingers of spring in the San Diego farmers markets. 

By / Photography By Olivia Hayo | April 29, 2018

Ingredients

  • 1 teaspoon sea salt
  • 1 teaspoon chili flakes
  • 1/2 cup fresh mint, chopped
  • 1/2 cup spring garlic, chopped (also called garlic scapes, substitute green onion if unavailable)
  • 1/2 cup extra virgin olive oil
  • 1 lemon juiced and zested
  • 1.5 pounds fresh fava beans, washed and in the pod (younger beans are better)
  • 1 lemon, sliced into 1/4 inch rounds
  • 4 fillets canned anchovies, finely chopped

Instructions

Make the Dressing

In a blender, combine sea salt, chili flakes, mint, spring garlic, olive oil, and lemon juice. Blend until smooth.

Prepare the Pods

In a large mixing bowl, add the washed pods and the dressing; toss to coat. Place dressed pods on a grill over medium-high heat. Set aside the large mixing bowl, do not wash (it will be used to toss the pods in the residual dressing later).

Grill the Favas and Lemon

Grill pods for 5 minutes, until charred, then turn and char 5 minutes more, or until softened. Place lemon rounds on grill just until charred and slightly softened, set aside.

Put it all Together

Remove pods from grill and add them back to the large mixing bowl from earlier. Add the chopped anchovies and toss to coat.

Place the pods and charred lemon rounds on a serving platter, spooning over any extra dressing from the large mixing bowl and topping with fresh lemon zest.

Serve hot or at room temperature and enjoy with your hands (it’s messy but worth it!).

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Ingredients

  • 1 teaspoon sea salt
  • 1 teaspoon chili flakes
  • 1/2 cup fresh mint, chopped
  • 1/2 cup spring garlic, chopped (also called garlic scapes, substitute green onion if unavailable)
  • 1/2 cup extra virgin olive oil
  • 1 lemon juiced and zested
  • 1.5 pounds fresh fava beans, washed and in the pod (younger beans are better)
  • 1 lemon, sliced into 1/4 inch rounds
  • 4 fillets canned anchovies, finely chopped
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