Broad bean salad with pecorino cheese
A special recipe to try today, as part of the Meat-Free Monday campaign.
4 big handfuls of broad beans
120g Pecorino cheese, finely grated
4 handfuls of mixed leaves
For the chips:
100g of Pecorino, finely grated
50g Parmesan, finely grated
Bring a large pan of salted water to the boil, put in the broad beans and blanch them for 2-3 minutes, then drain and refresh under ice-water. Peel off the outer skins of the beans. If the beans differ strongly in sizes, cook them separately according to the size.
To make the chips, mix the flour with the Parmesan and the Pecorino. Heat a couple of small non-stick pans and sprinkle a thin layer of the mixture all over the pan. Let it cook until it starts to turn golden. Turn the chips over and let them colour on the other side. Keep separate.
Season the broad beans, dress with house vinaigrette and add pecorino cheese. Lay the broad beans flat in the centre of the plate. Dress the mixed leaves and put on top of the broad beans. Top with a pecorino chip on top.
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