Insalata di fave e pecorino (Fresh broad bean & pecorino cheese salad)

Insalata di fave e pecorino (Fresh broad bean & pecorino cheese salad)

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Cooking time

Prep: 45 mins - 55 mins Preparation time includes podding

Skill level

Easy

Servings

Serves 4

The beans are so tender and sweet in this recipe that there's no need to cook them

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
422
protein
25g
carbs
9g
fat
11g
saturates
8g
fibre
8g
sugar
0g
salt
1.29g

Ingredients

  • about 1.3kg fresh unpodded broad beans (450g/1lb podded weight)
  • 5 small celery sticks
  • a generous handful of rocket (about 100g/4oz)
  • 12 mint leaves, roughly torn
  • extra-virgin olive oil, for drizzling
  • 175g pecorino, shaved into long strips

For the dressing

  • 4 tbsp extra-virgin olive oil
  • juice of a small lemon

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, May 2003

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Comments

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mimikeswick's picture
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Don't get me wrong, this is tasty enough, but nothing particularly special. I would half the amounts and use it as a small side salad instead.

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