Broad beans with Pecorino and olive oil

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A perfect example of simple Italian cooking at its best, this broad beans and Pecorino cheese recipe graces almost every dinner table in the central Italian region of Umbria. Use the best quality ingredients you can find – a good olive oil is a must.

First published in 2018




  • 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


Blanch the broad beans in salted boiling water for 1 minute then plunge into iced water
Peel the broad beans and place into a bowl
Pick the mint leaves and roughly tear them into the bowl
Dress with the olive oil, the zest and half the juice from the lemon, salt and pepper
Transfer the salad to a serving platter and top with shavings of Pecorino
Drizzle with a little more oil to finish

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