Tender, chilled fava beans with fresh cheese, red onion, and tomato in neat cubes. Finished with a bright citrus-and-oil vinaigrette, plus optional rocoto for a clean kick. Fresh, simple, and nicely textured.
Boil the water with the cooking salt and add the fava beans. Cook for 6 to 8 minutes, until tender but still green; drain and cool them to stop the cooking.
If the fava beans have thick skins, peel them while still warm. They should stay soft, whole and fresh; a few broken ones are fine, but avoid crushing them.
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Cut the fresh cheese, tomato and red onion into small cubes. Finely mince the rocoto if using it, removing veins and seeds so it adds heat without running over the salad.
Whisk the lime juice, white vinegar, extra virgin olive oil, finishing salt and ground black pepper for 30 seconds, until the dressing looks glossy and lightly blended.
Toss the fava beans with the fresh cheese, tomato, red onion, rocoto and cilantro. Add the dressing and mix gently for 1 minute, only until everything is coated without breaking the cheese.
