Today is a day for peas and fava beans. It is a day for bike rides, walks on the Seawall, and beers on patios. It is a day to celebrate, because it is 25 degrees out, there isn’t a cloud in the sky, and this must be the nicest Spring I remember since I moved to Vancouver over 6 years ago.
So today is a day for peas and fava beans.
Normally I just cook them in a bit of butter and call it a day, but today I felt like I had to do something a little more special. So I tossed in some mint, coriander seeds, garlic, and lemon zest and served it cold.
This is such a simple salad, and it completely relies on using really good quality ingredients- the freshest favas and peas you can find. I would love to say I picked them from my garden this morning, but sadly nothing lasts in this little apartment besides succulents, but I am spoiled rotten with my local market.
Fava Bean and Pea Salad with Fresh Mint and Coriander
1 1/2 cups English Peas, shelled
1 1/2 cups Fava Beans, shelled *
1 tsp Whole Coriander Seeds, gently crushed with the side of the knife.
1 Lemon, juiced and zested
1/4 cup Fresh Mint Leaves
1 clove Garlic, thinly sliced
2 tbsp Olive Oil
Salt and Pepper
Bring a medium sized pot of water to a boil. Put in a good pinch of salt.
Fill a medium sized bowl 3/4 full with ivery cold water.
Blanch the fava beans in the boiling water for about 2 minutes. Scoop them out with a slotted spoon and immediately put them in the water. Stir them around for a couple minutes.
Remove the favas from the ice water and remove the hulls- pinch off the white outer layer from the beans and discard it.
Blanch the peas in the exact same way- 2 minutes in teh boiling water and then straight into the water.
In a small frying pan warm the olive oil over medium heat.
Put in the garlic and stir until it is aromatic. Toss in the coriander and cook for another 30 seconds, being sure not to let the garlic burn.
Pour over the favas and peas.
Mix in the zest, half the lemon juice and the salt and pepper.
Taste it and check the seasoning, adding more lemon juice and salt as needed,
Tear the mint apart and toss it in as well!