Lunch: Flatbread with Fava Beans, Cucumbers, and Burrata

Recipe by Dave Muller and Lana Porcello Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

This recipe includes superfoods such as:

Sesame Seeds, Lemon, Basil

Health benefits of Flatbread with Fava Beans, Cucumbers, and Burrata

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 cups shelled fava beans (from about 2 pounds pods)
Kosher salt
2 tablespoons fresh lemon juice
2 tablespoons olive oil, plus more for grill
Freshly ground black pepper
2 Persian cucumbers, thinly sliced
2 tablespoons unseasoned rice vinegar
1/2 Garlic-Herb Naan or 1 pound store-bought pizza dough, room temperature, halved
2 (8-ounce) balls burrata or fresh mozzarella, drained
Basil leaves (for serving)
1 teaspoon toasted sesame seeds
Flaky sea salt

Instructions

Cook fava beans in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a mesh sieve, transfer to a colander set in a bowl of ice water. Drain and peel. Combine lemon juice, 2 Tbsp. oil, and half of fava beans in a medium bowl and lightly mash with a fork. Stir in remaining fava beans; season with kosher salt and pepper.
Combine cucumbers and vinegar in a medium bowl; season with kosher salt. Let sit until slightly softened, 10 –12 minutes.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill the remaining piece of dough.
Transfer flatbreads to a work surface. Tear burrata into pieces and divide between flatbreads; top with fava bean mixture, cucumbers, and basil. Sprinkle with sesame seeds, sea salt, and pepper.

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