INGREDIENTS

• 20–30 fresh Fava beans ( in the pod)
• olive oil to coat
• generous pinch salt

Dressing:

• 3 tablespoons olive oil
• 1 garlic clove, finely minced – use a garlic press!
• 1 tablespoon shallot, finely chopped (optional)
• zest from one medium lemon
• 1/2 teaspoon salt
• 1 teaspoon sumac

Garnish:

• 1/4 cup fresh mint, chopped
• 1/4 cup Italian Parsley
• 1/2 teaspoon aleppo chili ( or regular chili flakes ) optional
• squeeze of lemon, optional

DIRECTIONS

1. Preheat grill to medium-high.
2. Toss fava beans with a little drizzle of olive oil, just enough to coat, and sprinkle generously with salt.
3. Grill each side until deep grill marks apear ( 4-5 minutes, each side) covering grill. Try a tester and make sure inner bean is tender.
4. Spread out on a platter, spoon dressing over top. Sprinkle with fresh mint and parsley and aleppo chili flakes. Taste one for salt. ( I ususally add extra finishing salt.)
5. If you like a little more lemon flavor, give them a squeeze of lemon.
6. Eat like you would edamame, with your fingers, scraping out the beans with your teeth.
7. Very hands-on.

Notes
With younger smaller fava bean pods, you find the outer pods edible and tasty! Good fiber.