Broad Bean and Pecorino Salad

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Broad Bean and Pecorino Salad

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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

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

Instructions

  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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