Broad Bean and Pecorino Salad..

A perfect Spring recipe that is extremely easy to prepare and positively healthy.

There’s nothing more satisfying than growing your own fruit and vegetables, and as the Southern hemisphere rolled out of Winter and into Spring, my abundant crop of vibrant broad beans were ready to be harvested.

Baby Seedlings planted in Winter….

With a bit of love, grow into these beauties…

Broad beans are a versatile vegetable that can be used in soups, pasta and salads.

The broad beans have two coats and require two stages of skinning. Firstly, the beans will need to be shelled from their outer casing. Place the beans into boiling water and cook for four to five minutes. Then immediately place beans in ice water to cool down. Once cool, gently peel away the outer skin of the broad bean to reveal the bright green edible bean inside. This process is a great way to get the kids involved and help out too!

Freshly picked broad beans in Spring…

Serves: 4

Time: 10 minutes

Ingredients

500g fresh shelled and cooked broad beans (flava beans)

300g pecorino cheese

3 tbsp olive oil

1 tbsp white wine vinegar

salt and pepper to taste

Method

Place the cooked broad beans in a bowl with olive oil, vinegar and a pinch of salt and pepper (Don’t add too much salt as the pecorino cheese is quite salty). Mix gently to coat each bean with the dressing.

Roughly chop, break or grate the cheese. Arrange the beans over a serving plate and scatter the pecorino cheese over the top and serve.

Podded, boiled and skinned…

Deliciously Fresh Broad Bean and Pecorino Salad…

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