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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(1 ratings)

Prep: 45 mins - 55 mins Preparation time includes podding


Serves 4
The beans are so tender and sweet in this recipe that there's no need to cook them

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal422
  • fat11g
  • saturates8g
  • carbs9g
  • sugars0g
  • fibre8g
  • protein25g
  • salt1.29g
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  • about 1.3kg fresh unpodded broad bean (450g/1lb podded weight)
    Broad beans

    Broad bean

    braw-d be-en

    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

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



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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.

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Comments, questions and tips

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2nd Nov, 2009
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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