Fava Bean and Pea Salad (İç Bakla ve Bezelye Salatası)

A timely, deliciously green olive oil dish or salad for spring when both fresh fava beans and peas start to appear at farmers' markets.

1 small onion, finely diced
1 clove of garlic, minced or finely chopped
1 lb fresh fava beans in pod (or frozen podded favas)
1/2 lb fresh peas in pod or frozen peas
3 green onions, finely chopped
~1/4 cup finely chopped fresh mint leaves
~1/4 cup finely chopped fresh dill
1/4 cup + 2 tbsp olive oil
1/2 tsp white sugar
juice of half a lemon
~1/3 cup crumbled feta (optional)
dressing

-Pod and boil fava beans in salted water for 5 minutes. The cooking time depends on the freshness of the beans. Blanch and poke the skin to squeeze the beans out. This is time consuming, yet makes a salad better. Some people find fava skins to be bitter, I don't. If anything skins make the salad a bit chewy and that is fine. I sometimes leave the skins on and sometimes, when I'm not in a rush, peel them.
-Heat a pot on medium, add 1/4 olive oil. When heated add onions. Cook onions on low to medium, do not brown them, until soft: 5-7 minutes.
-Add sugar, half of the chopped green onions, fava beans, and podded fresh or frozen green peas, and garlic, salt.  
-Cover and simmer on low for 15-20 minutes.
-Turn it off, add lemon juice, half of dill and mint and let cool down to room temperature in the pot, covered.
-Take the favas out on a serving plate. Sprinkle with the remaining green onion, dill and mint.
-Drizzle 2 tbsp of olive oil and serve at room temperature.

There's absolutely nothing written in stone; you can use more or less of anything, or add other herbs that you think would suit the favas and peas. I like sprinkling some white/feta cheese on top.