Cook the broad beans in boiling salted water for 1 minute.
Drain and rinse under cold water until cooled, then pop them
out of their shells. Finely chop the celery into matchsticks
about 3cm long, reserving any leaves. Put the chopped celery,
into a large bowl with the rocket, mint and cooled beans. Add
any reserved celery leaves.
To make the dressing, put the olive oil and lemon juice in a
small bowl with some salt and pepper to taste, and whisk
together until the mixture begins to thicken slightly. Pour the
dressing over the broad bean mixture and toss well.
Lightly pile on to 4 plates, ensuring that each portion gets
equal amounts of everything. Drizzle a little extra virgin olive
oil over each salad and top with the shavings of pecorino
cheese. Serve immediately with some good bread.