This is a lovely salad to serve as a starter. If you grow your own broad beans then snip off a few of the shoots or pea shoots and throw them into the salad. You can use any hard cheese; even mature cheddar.
200-250g podded weight of young broad beans
A handful of broad beans or pea shoots
The juice of -1 lemon
3tbsp extra virgin olive oil
Salt and freshly ground black pepper
100-150g aged pecorino cheese
Cook the broad beans in boiling salted water for 3-4 minutes, depending on the size, until tender; then drain and leave to cool a little.
Remove the outer shell from any large ones. Mix the lemon juice with the olive oil; season.
Toss the broad bean shoots and beans in a bowl and season. Then shave the cheese into shards and arrange on top and serve.Reuse content