Crispy Fava Farinata with Herb Salad & Griddled Spring Onions

Method

1. First, in advance, make the farinata batter: put the fava bean flour in a large bowl, make a well in the middle, and slowly whisk in the water so there are no lumps. Leave this to rest at room temperature for at least four hours (or overnight), whisking occasionally if you remember.
2. When the batter is ready, preheat the oven to its hottest setting along with a 25cm cast iron (or otherwise oven-proof) frying pan.
3. Whisk the salt into your batter. Carefully take the hot pan out of the oven and gently pour in the olive oil. Now take a wooden spoon and hold it at an angle over the oil, before drizzling the batter over the spoon and into the pan. (This is to stop the batter breaking through the oil).
4. Bake in the hot oven for 15 minutes, until very crisp and colouring.
5. Meanwhile, make your toppings. While heating a griddle pan over a high heat, quickly wash the spring onions. Add, still wet, to the pan, and weigh down with a heavy pot. The onions will sizzle and steam and then colour. After a few minutes, flip them over. Continue until softened and charred on both sides.
6. While the spring onions colour, finely slice the cucumber into half moons, add to a serving bowl, and dress with the lemon juice. Shave in the parmesan.
7. When the farinata is ready, remove from the oven and slide it out onto a plate. Stir the salad leaves and fresh herbs into the dressed cucumbers and parmesan, then serve alongside the farinata and griddled spring onions.