PUNCHMAGAZINE.COM 119 Fava greens are a fantastic choice for salads, offering a subtle taste reminiscent of fava beans—mildly sweet and delicate. Naturally, they pair well with fava flowers! This recipe is inspired by Cheryl Sternman Rule’s Cucumber-Halloumi Salad. SERVES 4 SALAD 2 cups fava leaves 3 teaspoons fennel seeds 1 tablespoon avocado oil 8 ounces Halloumi cheese, sliced ¼-inch thick 1 cucumber, sliced Fava and calendula flowers to garnish DRESSING 2 tablespoons extra-virgin olive oil 2 teaspoons sherry vinegar 1 garlic clove, minced 1 teaspoon Dijon mustard 1 teaspoon maple syrup Salt and pepper to taste No Beans Fava Salad + In a cast-iron skillet, toast fennel seeds over medium heat for a few minutes until they become aromatic. Remove and set aside. + Heat the same skillet to medium-high. Add avocado oil and swirl it around to coat the bottom. Place the cheese in a single layer, working in batches if needed. Cook the cheese until it is browned on each side, then set aside. + In a large bowl, whisk salad dressing ingredients together. Add fava leaves, sliced cucumber and fennel seeds and toss it well. + Divide the salad into four bowls, adding cheese slices, then garnish with fava and calendula flowers.
RkJQdWJsaXNoZXIy MTcxMjMwNg==