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Fava Bean and Tomato Loaf with Salsa Verde Topping

Fava Bean and Tomato Loaf with Salsa Verde Topping

by Josiah Meldrum January 07, 2016 1 Comment

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:
  1. Soak beans overnight in plenty of cold water.
  2. Rinse the beans and then bring to boil in about half a litre of water with the onion and bay leaf.
  3. Cook for around 30 minutes.
  4. Drain off any excess liquid and mash with a fork.
  5. Add all the remaining ingredients and mix.
  6. Pour the mixture into a nonstick loaf tin and bake for about 45 to 50 minutes at 180C or until firm.
  7. Leave to cool in the tin for 10 minutes then turn onto a cooling tray.
The Salsa Verde:
  1. Pick the leaves from the bunches of herbs.
  2. 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).
  3. Adjust seasoning to taste and 'ice' the loaf just before serving (once the loaf is cool)



Josiah Meldrum
Josiah Meldrum

Author



1 Response

Lara Couling
Lara Couling

March 04, 2016

I’ve only made the loaf and not the topping but both times it’s been good. Used a good quality tomato chutney instead of the paste and gluten free oats for a gluten free and vegetarian main course.

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