Ingredients
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
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.
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.
