For the Mint Radish & Pistachio Relish:
4 ounces radishes (about 4 medium)
¼ cup pistachios, toasted
¼ cup spring onion ends, finely chopped
¼ cup packed mint, finely chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
½ - ¾ teaspoons salt
Thinly slice radishes, then slice crosswise into matchsticks. Finally, cut crosswise in the opposite direction so you have small squares. Add to a bowl and set aside. Pulse pistachios in a food processor about 3 times until the consistency of coarse sand. Transfer to the bowl with the radishes, and add spring onions, mint, and remaining ingredients. Season to taste with salt and vinegar.
For the Fava Beans
(makes about 1 cup)
1 pound fava beans
1 tablespoon olive oil
1-2 teaspoons lemon juice
½ teaspoon salt
¼ teaspoon black pepper
Set a pot of well-salted water to come to a boil, and fill a bowl with ice and water. Meanwhile, peel the fava beans by holding the bean over a bowl and pressing with your thumbs behind where you feel the bean to pop it out of the pod. Once the water comes to a boil, add your beans and blanch for 30-45 seconds, then remove favas with a slotted spoon or spatula directly into the ice water. Peel the favas by breaking the shell with your fingers or with a small paring knife.
Add fava beans to the bowl of a food processor along with remaining ingredients (starting with 1 teaspoon of lemon juice). Pulse about 4 times until roughly chopped but not puréed. Transfer to a bowl, season to taste with lemon juice and salt, and set aside.
For the Caramelized Spring Onions
(makes about ½ cup)
7 ounces whole spring onions (about 4-5)
Slice the bulbs of the onions about ⅛” thin into rounds, stopping when you get to the dark green parts of the stalk - set them aside. Heat a skillet over medium-low heat and add 1 tablespoon olive oil. Add onions and a big pinch of salt. Cook for 20-25 minutes, stirring every 5-7 minutes and turning down the heat if you notice any parts getting too brown (they should turn caramel colored). Set aside to cool slightly, then fold into the fava beans. Set aside until ready to eat.
2 slices bread of your choice (we love sourdough)
Toast or grill your bread. Spread fava and caramelized onion mix over the toasts, and top with the relish. Drizzle with olive oil and a sprinkle of flaky salt. Enjoy immediately!