Fava Bean Bruschetta – with herbs and avocado

Ingredients for 4 servings:

• 60 ml extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tbsp maple syrup, light (light)
• 1 shallot(s), finely diced
• ½ tbsp Dijon mustard
• Salt
• Black pepper, freshly ground
• 2 cup(s) beans, peeled fava beans
• 2 cloves garlic
• 100 g mixed salad (e.g. rocket, spinach, red and green oak leaf lettuce, radicchio, endive)
• 40 g parsley, flat-leaf
• 50 g mint, fresh
• 4 slices white bread, French country bread
• 1 large avocado(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

light dish with broad beans for hot summer days

In a small bowl, mix the oil, lemon juice, vinegar, maple syrup, finely diced shallot, mustard, salt, and pepper well. Chop the parsley and mint (don’t leave it out—it’s essential!!). Meanwhile, bring a pot of salted water to a boil. Add the shelled fava beans and blanch for 2 minutes. Drain and refresh in ice water. Rub the bread slices with garlic cloves, drizzle with olive oil, and sear quickly in a hot grill pan (about 2 minutes per side). Halve the avocado, remove the pit, and scoop out the flesh from each half with a spoon. Slice lengthwise. Mix the lettuce, herbs, and fava beans. Mix the dressing well again and pour it over the lettuce and fava beans, very carefully tossing and tossing. Place one (or two, depending on the size) avocado slices on each slice of bread, then pile the dressed lettuce on top. A very delicious antipasti/appetizer. I’ve also made this salad on its own, without bread/bruschetta. I diced the avocados instead of slices and tossed them all into the salad. Then it makes a light, summery dinner. Or a delicious side dish to meat or fish dishes!