Cucumber, fava bean and salsa verde canapés

Cucumber, fava bean and salsa verde canapés
Ingredients
  • FOR THE CANAPES
  • 20 cucumber slices
  • 20 yellow mustard flowers
  • FOR THE FAVA BEAN PUREE
  • 100g fava beans
  • 1 tbsp raw apple cider vinegar
  • ¼ tsp English mustard
  • ¼ garlic clove
  • Sea salt and pepper
  • FOR THE SALSA VERDE
  • 2 garlic cloves
  • 1 large bunch of parsley
  • 1 bunch of mint
  • 1 bunch of basil
  • 5 tbsp English cold pressed rapeseed oil
  • 2 tbsp raw apple cider vinegar
  • Sea salt and pepper
Préparation

Get your party off to a stylish start with this tempting canapé recipe.  Our fava beans are sourced from Hodmedod’s, a small independent business in Yorkshire, founded in 2012 to source and supply beans and other products from British farms.

Top tip: Swap cucumber slices for freshly picked Pennywort.

  1. Boil the fava beans in plenty of water for 40 minutes, until completely softened. Drain the beans and cool under cold running water. Place the beans into a food processor along with the garlic, mustard and apple cider vinegar. Blitz to a nice smooth puree, in the same way you would make hummus. Season with a little sea salt and pepper. Put the puree into a container and place into a fridge, until you’re ready to make your canapés.
  2. To make the salsa verde, peel and roughly chop the garlic. Add the herbs to the garlic and finely chop all of the ingredients. Place the chopped garlic and herbs into a mixing bowl and add the apple cider vinegar and rapeseed oil. Mix well and season to taste with a little sea salt and pepper. Put the salsa into a container and place in the fridge, until you’re ready to make the canapés.
  3. When you’re ready to make the canapés, place the cucumber slices on a serving board and carefully spoon a little of the fava bean puree, followed by the salsa verde on top of each cucumber slice. Finish with a mustard flower on top of each canapé.
Cornwall Food Foundation.
Publication date:  8 July 2019
This recipe is proposed for the commitment(s):
  • Have dairy-free days
  • Choose local, seasonal and organic vegetables
  • Introduce vegetarian meals
  • Make your own meals
COOL FOOD is a Franco-British project created under the INTERREG FRANCE (CHANNEL) ENGLAND Programme.
It supports the transition to a low-carbon economy in the food sector.