Ful bil-jibna (fava beans with cheese)

Instructions

1. Heat the drained beans in a saucepan with 3 tablespoons of water for 5 minutes over low heat.
2. Mash them roughly with a fork or pestle, keeping a rustic texture.
3. Season with the lemon juice, cumin, salt and half the olive oil, then mix well.
4. Divide the purée between four deep plates and make a small well in the centre.
5. Crumble the white cheese by hand or with a fork on the side of each plate.
6. Arrange the tomatoes and chopped onion in small heaps around the purée.
7. Drizzle with the remaining olive oil, sprinkle with parsley if using, and serve with the bread.