Instead of buying frozen fava beans and peas from the grocery store, stock up at the farmers’ market when they’re in season. Shell the beans, then store in airtight containers—they’ll stay fresh for months.
- Bring a medium pot of salted water to a boil. Drop fava beans into the water and cook for 2 minutes. Use a slotted spoon to transfer the beans (don't dump the boiling water!) to a colander or sieve set inside a bowl of ice water for 1 minute. Drain the beans, then pop them out of their skins. Set aside in a large bowl with the sliced radishes. Add more ice to the bowl of water and put the colander back.
- Drop the peas into the boiling water and blanch for 30 seconds. Use a slotted spoon to transfer the peas to the colander in the ice water. Cool for 1 minute, then drain the peas well and transfer to the bowl with the favas and radishes.
- Use your hands to toss grated garlic, lemon zest, and a big pinch of salt evenly with panko in a medium bowl.
- Heat 1 tablespoon olive oil in a large skillet (preferably cast iron) over medium. Add panko mixture and cook, tossing occasionally, until toasty, about 5 minutes. Transfer back to the bowl.
- Wipe out the pan and heat remaining tablespoon olive oil over medium. Cook scallions with a big pinch of salt, tossing every minute or so, until charred all over. Transfer scallions to a cutting board, trim off the roots, and halve.
- Add lemon juice and scallions to the bowl of vegetables with a pinch of salt. Toss gently, then transfer to a serving platter. Top with mint, chile oil, and bread crumbs.
Rebecca Firkser is a New York City-based food writer and cook. Most recently the Culinary Editor at Extra Crispy, Rebecca’s byline has appeared in number of publications, among them Food52, Tasting Table, and Healthyish by Bon Appetit.