Avocado With Mojito Dressing

• 1/2 None baguette, torn into large chunks
• 4 tbsp extra virgin olive oil
• 9 oz frozen fava beans, thawed (or 1 lb fresh peeled fava beans)
• 2 None limes, juiced, peels reserved
• 1/4 cup fresh mint leaves, chopped
• 1 tsp sugar
• 1/2 tsp salt
• 1 None hot green chili, finely chopped
• 7 oz cherry tomatoes, halved
• 2 None ripe avocados, halved, pitted, peeled, sliced

1. Preheat oven to 400u0b0F. Coat bread with 1 tbsp extra virgin olive oil. Arrange on a shallow baking tray and cook for 2-3 mins, until golden and crunchy.
2. Blanch fava beans in boiling salted water until just tender. Shock in ice water then peel.
3. To make the mojito dressing, combine lime peels, mint, sugar, salt and lime juice in a food processor. Pulse until pulpy. Strain, pushing through as much juice and pulp as possible. Whisk in remaining olive oil and green chili.
4. Arrange tomatoes, croutons, fava beans and avocado on serving plates. Sprinkle with coarse sea salt. Pour mojito dressing over top. Serve immediately.

baguette, extra virgin olive oil, beans, peels reserved, fresh mint, sugar, salt, green chili, cherry tomatoes, avocados

Taken from recipes-plus.com/api/v2.0/recipes/33994 (may not work)