Avocado, Quinoa and Fava Bean Salad | Ottolenghi’s Plenty

Slow braise cooking of late is gradually giving way to the lighter fare of a spring salad as the outside temperature rises. A simple salad of avocado, quinoa and fava bean from Yotam Ottolenghi’s Plenty stirs my imagination. I say that because I’m constantly on the lookout for new ways to bring out the flavor of vegetables. The two methods I rely on consistently have been a slow stew with a parchment lid or roasting them in the oven. Glad to bring you a spring salad that is either stewed or roasted.

Method:

Clearly avocado stays raw, but quinoa and fava bean require simmering in water after reaching boiling temperature. So I have two pots of boiling water going at the same time. Strainers on the standby ready to go as soon as the quinoa is cooked and the fava bean is softened. (I substitute fava bean with edamame.) That takes less than ten minutes to finish.

Dressing the Salad:

There is no wasted step or excessive ingredient list for this spring salad. To prevent the avocado from turning brown, you need acid. Ottolenghi starts with slicing off the top and base of a lemon. Then remove the skin and white pith lengthwise with a small sharp knife. Cut in between the membranes to release the individual lemon segments into a bowl. In addition, squeeze the juice from the membrane into the same bowl. Both the segments and juice of a lemon are tossed in with the avocado slices. What an economical and chefy way of imparting acidity as well as dressing the salad?

It’s noteworthy to point out there are copious amount of ground cumin (1 tablespoon for 1 cup of quinoa) and chili flakes to spice up the olive oil dressing. However, I can hardly tell what the spices are present since everything is exquisitely balanced.

As always, the key is to use the best ingredients you can get your hands on. For me, the single origin wild mountain cumin from Afghanistan and silk chili from Turkey from Burlap & Barrel do it for me. I have no affiliation to the enterprise. Nevertheless, their practice of working directly with small farmers and equitable sourcing earns my support.

Spices from Burlap & Barrel and Easter Egg Radishes

Links:

Burlap & Barrel

Ottolenghi’s new cookbook: Ottolenghi Test Kitchen

Print Recipe

Avocado, Quinoa and Fava Bean Salad

By Yotam Ottolenghi – Serves: 6

A simple salad, full of greens and easy spices for a light spring brunch. Serve it with good bread and there is little else you need.

Ingredients

• 1 cup/ 200g quinoa
• 3 cups/ 500g shelled broad beans (fresh or frozen)
• 2 medium lemons
• 2 small ripe avocados
• 2 garlic cloves, crushed
• 2 bunches/ 200g breakfast radishes, halved lengthways
• 1 cup/ 50g purple radish cress (or small purple basil leaves)
• 1 tbsp ground cumin
• 1/3 cup/ 75ml olive oil
• 1/4 tsp chilli flakes
• salt and black pepper

Instructions

1

Place the quinoa in a saucepan with plenty of water, bring to a boil and simmer for 9 minutes.

2

Drain in a fine sieve, rinse under cold water and leave to dry.

3

Throw the fava beans into a pan of boiling water, bring back to a boil and immediately drain in a colander. Refresh with cold water and leave to dry. Then gently press each bean with your fingers to remove the skins; discard these. Take the lemons and use a small sharp knife to slice off the top and base. Stand each one on a chopping board and cut down the sides, following the natural curve, to remove the skin and white pith. Over a large mixing bowl, cut in between the membranes to release the individual segments into the bowl. Squeeze the juice from the membrane into the bowl with the segments.

4

Peel and stone the avocados. Slice thinly, then add to the bowl and toss to cover in the lemon juice.

5

Once the quinoa is dry, transfer it to the bowl. Add the fava beans, garlic, radishes, half the radish cress, the cumin, olive oil, chili flakes and some salt and pepper.

6

Toss very gently, without breaking the avocado. Taste and add more salt and pepper, if you wish. Plate and garnish with the remaining cress.

Notes

Adapted from Plenty: Vibrant Vegetable Recipes from London's Ottolenghi by Yotam Ottolenghi