I’ve adapted this light and protein-rich salad from Plenty by Yotam Ottelenghi. It is flavorful and perfect for a barbeque party. You will enchant all your guests with this one, whether they’re vegan, vegetarian, or more omnivorous. The dish combines ingredients from both new and old worlds to become a beautiful international delight, just the way we like it
quinoa, fresh fava bean and avocado salad
½ cup red quinoa
½ cup white quinoa
2 ripe Hass avocados
1½ cups fresh fava beans, from about 2 lbs fava pods
8 fresh multicolor oblong French radishes, quartered
1 cup frisée escarole, cleaned, cut into bite size pieces
Juice of 2 lemons
1 tbsp ground cumin
1 garlic clove crushed
1/3 cup extra virgin olive oil
Aleppo pepper chili flakes
Freshly ground black pepper
Add both red and white quinoa to a sauce pan, top with 2 cups of water. Bring to a boil, reduce temperature to medium and cook until soft and little seeds have partially burst. Drain, rinse and let cool down to room temperature in a strainer.
Using a sharp paring knife cut a tiny strip off the stringy part of the fava pod lengthways, pop beans out of their velvety pod. Repeat process for remaining pods. Add beans to a pot with boiling water and cook for about 3 minutes. Drain, shock beans with cold water, let them cool down. Remove outer membrane from around each bean, being careful not to crush them.
Cut avocados in halves, remove large seeds. Slice into wedges, transfer to bowl and sprinkle with some lemon juice to prevent oxidation. Set aside.
In a small bowl, mix garlic, salt, peppers, remainder of the lemon juice, cumin and olive oil.
Transfer quinoa, fava, radish and frisée to a serving dish, pour dressing over everything and toss to combine. Adjust flavors if necessary. Gently fold in avocado wedges. Garnish with some crisp lettuce leaves.