Broad bean, asparagus and pecorino salad recipe

  • Serves 1
  • 20 mins to prepare and 5 mins to cook
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Customer recipe by Laura Whittle
Added 41 months ago

Blanche and peel the broad beans.
Break off the woody ends of the asparagus and blanch the spears for 3-4 minutes, then drain.
Shave strips from the pecorino with a peeler
Combine the asparagus with the peeled beans, and the shavings of pecorino.


Sprinkle in the chopped mint and olive oil, and the juice of the lemon.

Season, toss gently, then serve.

To save time in blanching and peeling the broad beans, buy the ready frozen peeled broad beans which are great and peeled already. This is good for vegetarians and perfect as it is as a healthy meal for one. It can also be a perfect accompaniment to poached fish or, roast chicken or warm roast rib of beef.

you can also serve this on top of toasted ciabatta as a bruschetta which makes a great starter if you are hosting a dinner party.

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  • 200g - broad beans (skins off)
  • 40g - pecorino cheese
  • 125g - asparagus tips
  • 1 tbsp - virgin olive oil
  • lemon
  • handful of fresh mint leaves, chopped
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