Broad beans with Pecorino and olive oil

PT10M

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Ingredients

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Imperial

  • 200g of broad beans
  • 20g of pecorino
  • extra virgin olive oil
  • 1 lemon
  • 2 sprigs of fresh mint
  • freshly ground black pepper
  • sea salt flakes
1
Blanch the broad beans in salted boiling water for 1 minute then plunge into iced water
2
Peel the broad beans and place into a bowl
3
Pick the mint leaves and roughly tear them into the bowl
4
Dress with the olive oil, the zest and half the juice from the lemon, salt and pepper
5
Transfer the salad to a serving platter and top with shavings of Pecorino
6
Drizzle with a little more oil to finish
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