- about 1.3kg fresh unpodded broad bean (450g/1lb podded weight)
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 5 small celery sticks
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- a generous handful of rocket (about 100g/4oz)
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 12 mint leaves, roughly torn
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- extra-virgin olive oil, for drizzling
- 175g pecorino, shaved into long strips
For the dressing
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.