Summer Plate: Roasted Squash, Fava Beans & Shaved Goat Cheese

1. Slice summer squash (green and yellow or preferred type) into thick slabs.
2. Massage the squash with a little avocado oil, sea salt, dried oregano, and fresh garlic.
3. Roast the squash at 450°F (230°C) for 25 minutes, or until bubbly and brown.
4. Let the roasted squash cool.
5. Meanwhile, shell enough fava beans to make approximately 1/2 to 1 cup of beans. Blanch them, then shock them in ice water and shell the inner beans. Set aside.
6. Shave 1/4 cup of raw hard goat cheese. (For a vegan option, omit the cheese and substitute with toasted pumpkin seeds).
7. Chop up some basil, mint, and parsley, or any other fresh herbs you have on hand.
8. Assemble your plate with the roasted squash, fava beans, shaved goat cheese (or pumpkin seeds), and chopped herbs. Crack a lot of black pepper over it and season with crunchy sea salt to taste.