Roman broad bean, pea and pecorino salad with bread

Ingredients

For 1 serving

• Broad beans200 g
• Peas100 g
• Pecorino35 g
• Romaine lettuce60 g
• Spring onions1
• Mint3 g
• Bread50 g
• Extra virgin olive oil8 g
• Black pepperto taste

Contains: gluten, lactose,

In season: April – June

Method

1. Pod the broad beans if they are still in their shells. Bring a small pan of water to the boil and blanch the broad beans and peas for 3 minutes, until bright green; drain and cool in cold water.
2. Slip the skins off the broad beans by pinching them with your fingers.
3. Wash and tear the romaine lettuce, thinly slice the spring onion and shave the pecorino.
4. Combine the broad beans, peas, lettuce, spring onion and pecorino and dress with the oil, torn mint and some black pepper.
5. Serve with rustic bread.