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Broad bean and pecorino salad

David Massey
A taste of summer Italian-style is on offer here in David Massey's simple but effective recipe

Broad bean and pecorino salad

Method

1. Heat 1 tbsp olive oil in a frying pan. Fry the onion, garlic and chilli until fragrant. Add broad beans and lemon juice. Season with salt and freshly ground pepper and fry briefly.

2. Remove the pan from the heat and add the mint and Pecorino cheese, tossing together.

3. Toss the salad leaves with remaining olive oil and the balsamic vinegar and place on a serving dish. Top with the broad bean mixture. Serve at once with slices of country bread.

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Serves: 2

Prep: 20 min
Cook: 7 min

Ingredients
2 tbsp Olive oil
1 onion, finely sliced
1 garlic clove, finely chopped
1 fresh red chilli, de-seeded and finely chopped
200g Broad beans, blanched and shelled
1 tbsp freshly squeezed lemon juice
salt and fresh ground black pepper
4 tbsp fresh mint, finely chopped
100g Pecorino cheese, shaved
100g mixed salad leaves
1 tbsp Balsamic vinegar
slices of country bread, to serve