Fava Bean and Pea Salad with Poppy Seed Dressing

Ingredients for Fava Bean and Pea Salad with Poppy Seed Dressing

• 475ml shelled fava beans (from about 900g pods) or frozen fava beans, thawed

• Kosher salt

• 475ml shelled fresh peas (from about 900g pods) or frozen peas, thawed

• 80ml soured cream

• 45g fresh goat cheese, crumbled

• 2 tablespoons (or more) buttermilk or whole milk

• 1 tablespoon fresh lemon juice

• Freshly ground black pepper

• 2 heads of Bibb lettuce, leaves separated (about 1925ml )

• 550g pea shoots (tendrils)

• 1 teaspoon poppy seeds

If using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a sieve, transfer to a colander set in a bowl of ice water. Drain well and peel; place in a medium bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)

Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans. (If using frozen peas, cook 30 seconds.)

Whisk soured cream, goat cheese, buttermilk, and lemon juice in a medium bowl, thinning with more buttermilk as needed, until pourable; season with salt and pepper. Arrange lettuce and pea shoots on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.

Do Ahead: Fava beans and peas can be cooked 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.