Baked fava bean and pea tart with mint

Ingredients

For 1 serving

• Broad beans150 g
• Peas100 g
• Chickpea flour35 g
• Nutritional yeast8 g
• Mint5 g
• Spring onions1
• Lemon zest2 g
• Extra virgin olive oil3 g
• Saltto taste

In season: April – June

Method

1. Turn the oven on to 190 °C (conventional) and grease a small baking dish with a little of the oil.
2. Bring a small pan of salted water to the boil and blanch the broad beans and peas for 3 minutes; drain, cool them in cold water and slip the broad beans out of their skins by pinching them.
3. In a bowl, whisk the chickpea flour with cold water added a little at a time (about twice its weight), the nutritional yeast, grated lemon zest and salt, to a smooth batter.
4. Thinly slice the spring onion and chop the mint leaves; fold them into the batter with the broad beans and peas.
5. Pour the mixture into the dish, level it and drizzle with the remaining oil. Bake for 20–25 minutes, until golden on top and set in the centre; let it settle for a few minutes before cutting so it doesn't break.