Fava Bean, Herb, and Pomegranate Fattoush

Fava Bean, Herb, and Pomegranate Fattoush

Fava Bean, Herb, and Pomegranate Fattoush
Fava beans add protein to this take on the Levantine bread salad from Australia-based chef Matt Wilkinson.André Baranowski

Fava beans add protein to this take on the Levantine bread salad from Australia-based chef Matt Wilkinson. This recipe first appeared with the 2015 SAVEUR 100 item Salad All Day.

Fava Bean, Herb, and Pomegranate Fattoush
Fava beans add protein to this take on the Levantine bread salad from Australia-based chef Matt Wilkinson.
Yield: serves 2-4

Ingredients

  • 1 (8") pita bread
  • Olive oil for brushing, plus ¼ cup
  • 12 tsp. ground cumin
  • 1 cup fresh or frozen fava beans
  • 1 cup mint leaves, roughly chopped
  • 1 cup parsley leaves, roughly chopped
  • 34 cup pomegranate seeds
  • 4 red radishes, thinly sliced
  • 1 small red onion, thinly sliced
  • Juice of 1 lemon
  • 12 tsp. sumac
  • Flake sea salt, such as Maldon, to taste
  • Plain full-fat Greek yogurt, for serving (optional)

Instructions

  1. Heat oven to 375°. Place bread on a baking sheet and brush lightly with water; bake until slightly crisp, about 10 minutes. Brush with oil and sprinkle with cumin; let cool and tear into 1" pieces.
  2. Bring a 4-qt. saucepan of water to a boil. Cook beans for 2 minutes; drain and transfer to a bowl of ice water until cold. Drain and pop beans from skins; roughly chop beans and transfer to a bowl. Stir in remaining ¼ cup oil, the mint, parsley, pomegranate seeds, radishes, onion, and lemon juice. Add reserved bread, the sumac, and salt; toss to combine. Serve with yogurt on the side, if you like.