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Broad Bean and Pecorino Salad
Chef
Easy
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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
SHARE &COMMENT
Broad Bean and Pecorino Salad
Chef
Easy
StarStarStarStarStar
SHARE &COMMENT
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.

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