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GoFarm Blog

Flatbread with Fava Beans, Cucumbers, and Burrata

Easy Watercress Soup


  • 2 cups shelled fava beans (from about 2 pounds pods)

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons olive oil, plus more for grill

  • 2 Persian cucumbers, thinly sliced

  • 2 tablespoons unseasoned rice vinegar

  • ½ Garlic-Herb Naan or flatbread

  • 2 (8-ounce) balls burrata or fresh mozzarella

  • Basil leaves (for serving)

  • 1 teaspoon toasted sesame seeds

  • salt and pepper, to taste


  1. 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.

  2. 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.

  3. Combine cucumbers and vinegar in a medium bowl; season with kosher salt. Let sit until slightly softened, 10–12 minutes.

  4. 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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