Summer Bean Salad with Umami Dressing

British Fava Fava Beans Fava Umami Paste Ferments Grains and Seeds Haricot Beans Light Pulses Salads Summer Vegan Vegetarian Whole Fava Beans

August 20, 2017

A summer salad with plenty of ooomph provided by the fabulous depth of the Fava Umami Paste used for the dressing. This is a great dish to prepare ahead; unlike most salads it gets better after a few hours.

Serve alongside roasted tomatoes topped with garlic breadcrumbs for a perfect vegan meal or as a simple side with roast chicken or ham.

Try this dressing in winter time with a red cabbage, carrot, beetroot, orange and Carlin Pea slaw.

This recipe is from Jenny Chandler, author of the superb Pulse cookbook and United Nations Special Ambassador for The Year of Pulses in 2016!

4 as a side dish

Ingredients

Umami Dressing

75ml Extra Virgin Olive Oil
2 cloves Garlic, peeled and cut in half
1-2 tbsp Sherry Vinegar
½ tbsp Maple Syrup
½ tbsp Fava Umami Paste
A good grind of Black Pepper

The Salad

300g Cooked Whole Fava Beans
200g French Beans, trimmed of stalks
200g Runner Beans, de-strung and sliced
200g Podded Fresh Peas (or frozen)
200g Podded Fresh Broad Beans (or frozen)
Handful of Parsley
Handful of Mint

Method

Warm the olive oil and garlic in a small saucepan until you begin to smell the garlic (the idea is to infuse the oil rather than fry the garlic).
Remove the garlic, chop finely and spoon into a jar with a tightly fitting lid. Add the oil along with the remaining dressing ingredients, shake to bring everything together. Taste, you may like to tinker around with the balance, add a little salt if you like but the Umami paste brings so much salty, savoury depth that I doubt you will need it.
Warm the pulses in their cooking juices or any liquid from the tin, drain and then pour over the umami dressing. The warmed pulses will sup up the flavours beautifully.
Now blanch or steam your green veg’, just until tender and then plunge into cold water to keep the vibrant colour. If you are using frozen peas or beans they will need less than a minute in boiling water from frozen
It really is worth double-podding your broad beans to reveal the dazzlingly bright, sweet flesh within.
Chop the mint and parsley roughly.
Mix the greens carefully with the dressed beans and herbs (keeping a few leaves back to garnish the salad with just before serving)
And of course………… you could add sun blush tomatoes, radishes, asparagus, new potatoes, quinoa, pearled spelt or any other bits you feel like.

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Blue Peas Flour Indian Millet Vegetarian Wheat Flour Wholemeal flour

Blue Pea Samosas with Tomato Chutney

May 16, 2025

These baked samosas created by Hema Mavers are filled with a colourful and protein-rich mix of blue peas, sweetcorn, carrots and warming spices, with a touch of creamed coconut for richness. Wrapped in a wholesome pastry made from wholemeal wheat and millet flours, they’re a delicious example of how traditional favourites can be reimagined with nourishing ingredients.

Cereals Grain Naked Barley Quick & Easy Risotto Spring

Kibbled Barley with Spring Vegetables

May 15, 2025

This delicious risotto-like dish is made with kibbled naked barley and spring veg. It makes a delicious meal in its own right or can be served alongside beans, fish or meat.

Baking Rye Rye Flour Sourdough Wholemeal flour

Rugbrød: Danish-style Rye Bread

May 09, 2025

This recipe from Órfhlaith Noone is inspired by traditional Danish rugbrød - moreishly chewy, dense, and a great way to use sourdough starter. It’s straightforward to make, but it's worth reading through the instructions a couple of times to get familiar with the timings before you begin.

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.