Roasted Fava Bean 'Ful' Snack with Yuzu-Kosho and Crispy Watercress

Bring a small pot of water to a boil. Add the fava beans and blanch for 5-7 minutes until tender but still holding their shape. Drain well.

In a small mixing bowl, toss the warm fava beans with the Yuzu-Kosho dressing. The aroma should be bright, citrusy, and slightly pungent from the yuzu and chili.

Heat a small non-stick pan over medium-high heat. Add the blanched fava beans and sear for 2-3 minutes, stirring constantly until the skins become slightly blistered and aromatic.

Remove from heat and gently fold in the fresh living watercress. The residual heat will wilt the watercress just enough to keep it vibrant and crunchy.

Plate in a shallow bowl. The contrast of the earthy green fava beans against the peppery, vibrant watercress creates a sophisticated, texturally complex snack.