Recipes

Fava Bean, Radish, and Pomegranate Fattoush

Brighten up any day with this springtime take on Levantine bread salad.

  • Serves

    serves 2-4

  • Cook

    30 minutes

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY OLIVIA MACK MCCOOL; PROP STYLING BY SOPHIE STRANGIO

By Matt Wilkinson


Updated on September 6, 2022

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

Ingredients

  • One 8-in. pita bread
  • ¼ cups olive oil, plus more for brushing
  • ½ tsp. ground cumin
  • 1 cup fresh or frozen fava beans
  • 1 cup mint leaves, coarsely chopped
  • 1 cup parsley leaves, coarsely chopped
  • ¾ cups pomegranate seeds
  • 4 red radishes, thinly sliced
  • 1 small red onion, thinly sliced
  • Juice of 1 lemon
  • ½ tsp. sumac
  • Flaky sea salt
  • Plain full-fat Greek yogurt, for serving (optional)

Instructions

instruction 0

Heat the oven to 375°F. Place the bread on a parchment-lined baking sheet and brush lightly with water; bake until slightly crisp, about 10 minutes. Brush the toasted bread with olive oil, sprinkle with cumin and set aside until cool enough to handle. Tear the pita into 1-inch pieces.

instruction 1

Bring a small pot of water to a boil. Add the beans and cook for 2 minutes; drain the favas, discarding the cooking liquid, then immediately transfer to a bowl of ice water until cold. Drain again, and pop the beans from their skins; coarsely chop the beans and transfer them to a medium bowl. Stir in the remaining oil, the mint, parsley, pomegranate seeds, radishes, onion, and lemon juice. Add the reserved bread, sumac, and salt to taste; toss to combine. Serve at room temperature with yogurt on the side if desired.

From a fragrant Mexican soup to verdent pesto to Egypt’s national dish, ful medames, here are our favorite ways to use the bright green pods.

Want More Saveur?

Get our favorite recipes, stories, and more delivered to your inbox.