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| This simple salad combines creamy flageolet beans - slow cooked in a Wonderbag - with the best of summer’s tomatoes to create the perfect, hearty side dish for a barbecue or dinner party. Alternatively, add some feta or fried halloumi and a slice of crusty bread for a delicious main. |
We’ve used a Wonderbag to make this recipe. A Wonderbag is a non-electric, insulated slow cooker that uses heat-retention technology to continue cooking food after it's been brought to a boil. Once your pot of food is boiling, you place it in the Wonderbag, seal it up, and let the insulation do the rest — no additional energy required. It works much like a slow cooker, but without electricity.
The Wonderbag is especially good for cooking beans, which benefit from long, slow cooking to become tender. With the Wonderbag, you save fuel, time and energy. It’s also a gentle method that helps keep beans intact, avoiding the rolling boil that can split or damage their skins
Serves 4 as a side or 2 as a main
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Method
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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.
