Broad Bean and Pecorino Salad
Easy
In a lovely old farmhouse outside of Rome, where the owner specialised in rabbit breeding, I was invited to taste something ‘truly special’. I braced myself for ’20 ways with rabbit’ only to be treated to broad beans and pecorino, a seasonal treat. It’s an unexpectedly delicious combination. Created by top Irish chef Catherine Fulvio Image credit: Harry Weir
PREP IN
65 MIN
COOK IN
0 MIN
SERVE
4
Broad Bean and Pecorino Salad
Easy
PREP IN
65 MIN
COOK IN
0 MIN
SERVE
4
Introduction
In a lovely old farmhouse outside of Rome, where the owner specialised in rabbit breeding, I was invited to taste something ‘truly special’. I braced myself for ’20 ways with rabbit’ only to be treated to broad beans and pecorino, a seasonal treat. It’s an unexpected
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Ingredients
- 225g broad beans
- 3 tbsp extra virgin olive oil
- 170g Pecorino, shaved or diced
- 100g rocket salt and freshly ground black pepper
- Mint leaves, to garnish
Method
- 1. Blanch the broad beans in a large saucepan of boiling water. Drain and rinse in cold running water until the beans are cold.
- 2. Place the beans in a serving bowl. Pour over the olive oil, then add the Pecorino and rocket and toss. Season to taste. Sprinkle mint leaves over the top.
- 3. Allow the flavours to infuse for about 1 hour before serving. Keeping it local: Broad beans grow so well here. Try them with Knockalara Farmhouse Cheese and rapeseed oil.
