Fava Bean salad

3 lbs fresh fava beans, or 1- 1/2 lbs frozen baby fava beans
1 – 1/2 cups crumbled Greek Feta cheese
1 bunch scallions, thinly sliced
2 tablespoons chopped dill or mint
2 hard-cooked eggs, cut into fourths
Crusty bread
Greek yogurt, plain to serve

Dressing: 8 tablespoons olive oil
grated zest of 1 lemon and 2 tablespoons lemon juice
1 small garlic clove, crushed – Salt & Pepper to taste

Make the dressing by whisking the oil, lemon zest and juice, garlic, and seasonings in a small bowl. Set aside. Shell the fresh fava beans, if using, and cook in boiling water for 5-10 minutes, or until tender. If using frozen beans, cook in boiling water for 4-5 minutes. Drain the cooked beans and in a salad bowl. Whisk the dressing and pour over the beans while they are still warm. Sprinkle over the feta cheese, add the scallions, and toss. Sprinkle over the dill or mint and arrange the egg fourths in the bowl. Serve with crusty bread and yogurt to spoon on top, if wished. serves 4