Leeks are sautéed with fresh peas and lemon juice and then tossed with steamed fava beans, artichoke hearts and fresh baby spinach. This salute to spring veggies is made decadent when goat cheese and fresh mint are thrown in, all served atop a slice of toasted rye bread. This recipe comes to us from Trudy of veggie.num.num.
2½ cups fava beans
4 tablespoons extra virgin olive oil
2 small leeks, finely diced
2½ cups peas
zest & juice ½ lemon
3.5 ounces baby spinach
1 10 ounce can artichoke hearts, quartered
3.5 ounces goat cheese*, crumbled
6 slices rye bread, toasted
fresh mint, for garnish
Steam or boil the fava beans for 3-4 minutes, or until just tender. Rinse under cold water and peel when cooled.
Place 2 of the tablespoons of olive oil in a large frying pan over medium-high heat. Add the leeks and fry over a medium heat for 3-4 minutes, or until soft.
Add the fava beans and toss, coating in oil. Add the peas and continue to cook over a medium heat for 3-4 minutes, or until the peas are just tender.
Add the lemon zest, artichoke hearts and baby spinach. Toss until well mixed and thoroughly heated through.
Remove the pan from the heat. Add the crumbled goat cheese and toss to combine.
Whisk the lemon juice with the remaining 2 tablespoons of olive oil together in a small bowl. Season with salt and pepper and set aside.
Serve ¼ of the fava beans and peas on top each piece of toasted rye bread. Drizzle with the lemon juice and olive oil mixture and finish with a few fresh mint leaves.