Belgian endive with dried fava bean and mint purée

Ingredients

For 1 serving

• Dried fava beans30 g
• Mint3 g
• Belgian endive2
• Lemon juiceto taste
• Saltto taste

Method

1. The night before, soak the dried skinless broad beans in plenty of cold water.
2. Drain, rinse and put them in a small pan covered with cold water; bring to the boil, skim off the foam and cook over low heat, partly covered, for 40 minutes, stirring now and then, until they fall apart completely.
3. Meanwhile trim the base of the chicory, separate the leaves, wash and dry them; wash the mint.
4. Drain the beans, keeping a little cooking water, and blend with the mint, lemon juice and salt, adding cooking water until smooth and thick.
5. Let it cool slightly and fill the chicory leaves with a spoonful of the purée.