Name: Insalata di fave e pecorino (Fresh broad bean & pecorino cheese salad)
Prep time: 55 min
Total time: 1 min
Yield: 4
Cuisine: Italian
Ingredients: about 1.3kg fresh unpodded broad bean (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; 4 tbsp extra-virgin olive oil; juice of a small lemon

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

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

Good Food team

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Serves 4

Easy

Prep: 45 mins - 55 mins

Preparation time includes podding

A star rating of 3 out of 5.1 ratingRate

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

Vegetarian

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Easy white bread

A star rating of 4.7 out of 5.700 ratings

Ingredients

Nutrition

Units:

MetricUS

about 1.3kg fresh unpodded broad bean

(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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Nutrition: per serving

kcal422
fat11g
saturates8g
carbs9g
sugars0g
fibre8g
protein25g
salt1.29g

low

Method

step 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.
step 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.
step 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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A star rating of 3 out of 5.1 rating

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