Fava Bean and Tomato Loaf with Salsa Verde Topping

by Josiah Meldrum January 07, 2016

This fava bean and tomato loaf with salsa verde topping was one of the dishes served at our Pulse Feast - part of a global celebration to mark the launch of the International Year of Pulses.

Ingredients

For the loaf:

115g dried split fava beans
1 medium-sized onion, chopped
1 bay leaf
4tbs tomato paste
1/2tsp mixed herbs
1 egg
60g porridge oats (gluten free)
1tsp chopped capers

For the salsa verde:

2 cloves garlic, peeled
1 dessert spoon capers
1 dessert spoon gherkins
1 avocado, chopped
2 large handfuls flat-leaf parsley
1 bunch fresh basil
1 handful fresh mint
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons extra virgin olive oil
A good pinch of sea salt
Freshly ground black pepper

Method

The Loaf:

Soak beans overnight in plenty of cold water.
Rinse the beans and then bring to boil in about half a litre of water with the onion and bay leaf.
Cook for around 30 minutes.
Drain off any excess liquid and mash with a fork.
Add all the remaining ingredients and mix.
Pour the mixture into a nonstick loaf tin and bake for about 45 to 50 minutes at 180C or until firm.
Leave to cool in the tin for 10 minutes then turn onto a cooling tray.

The Salsa Verde:

Pick the leaves from the bunches of herbs.
Put all the ingredients to a blender and pulse until coarsely chopped and well mixed (you can also just chop the herbs by hand and mix the ingredients in a bowl - the blender doesn't save much time).
Adjust seasoning to taste and 'ice' the loaf just before serving (once the loaf is cool)

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