White Bean, Parsley And Garlic Mash With Pecorino Recipe
Ingredients
| 450 g / 1 lb frozen broad beans, defrosted | ||
| Celery sticks | 5 Small | |
| Generous handful of rocket (about 100 g / 4 oz) | ||
| 12 mint leaves, roughly torn | ||
| Extra virgin olive oil, for drizzling | ||
| 175 g / 6 oz pecorino, shaved into long strips | ||
| Extra virgin olive oil | 4 Tablespoon (FOR THE DRESSING) | |
| Juice 1 small lemon | ||
Directions
1. Cook the broad beans in boiling salted water for 1 min. Drain, rinse under cold water until cooled, then pop them out of their shells. Finely chop the celery into matchsticks about 3cm long, reserving any leaves. Put the chopped celery, into a large bowl with the rocket, mint and cooled beans. Add any reserved celery leaves.
2. To make the dressing, put the olive oil and lemon juice in a small bowl with some salt and pepper to taste, and whisk together until the mixture begins to thicken slightly. Pour dressing over the broad bean mixture and toss well.
3. Lightly pile on to 4 plates, ensuring that each portion gets equal amounts of everything. Drizzle a little extra virgin olive oil over each salad and top with the shavings of pecorino cheese.
2. To make the dressing, put the olive oil and lemon juice in a small bowl with some salt and pepper to taste, and whisk together until the mixture begins to thicken slightly. Pour dressing over the broad bean mixture and toss well.
3. Lightly pile on to 4 plates, ensuring that each portion gets equal amounts of everything. Drizzle a little extra virgin olive oil over each salad and top with the shavings of pecorino cheese.
Chef
