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| This piquant and fresh salsa verde uses our fermented Fava Umami Paste in place of the usual preserved anchovies, a vegetarian alternative that provides a similar savoury depth. |
Piquant and fresh, Italian salsa verde is the perfect way to zip up so many dishes.
It's perfect stirred into cooked lentils with griddled courgette, squash and a few raisins or served with new potatoes, boiled eggs and green beans or steamed broccoli.
Many fresh Mediterranean sauces and pastes use preserved anchovies to achieve their umami intensity, fermented fava bean purée gives dishes an amazing savoury depth in a similar way and is perfect for vegetarians.
This recipe is from Jenny Chandler, author of the superb Pulse cookbook and United Nations Special Ambassador for The Year of Pulses in 2016. She describes this use of Fava Umami Paste, as a replacement for anchovies, "Umami Saucery".
4 as a side dish
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Crisp at the edges, tender in the middle, and full of nutty depth, fava bean farinata makes a beautiful centrepiece for a light meal. Paired with smoky, charred spring onions and a refreshing herb and cucumber salad, it's both fresh and comforting.
Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance.
This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.
