THE DAIRY KITCHEN
Broad Beans, Asparagus with Mint and Pecorino
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
15 MINS
Cooking
5 MINS
This vibrant spring green salad topped with lashings of shaved pecorino cheese is perfect for barbecues.
Ingredients
300g shelled, fresh or frozen broad beans200g sugar snap peas, trimmed
400g (2 bunches) asparagus, ends trimmed
1 small clove garlic, crushed
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon finely grated lemon rind
salt and freshly ground black pepper
1/2 cup roughly torn fresh mint leaves
wedge of Australian pecorino or parmesan, for shaving
Method
- Blanch broad beans and refresh in iced water, slip the tough white skins off the beans. Blanch asparagus and sugar snap peas until just tender, refresh in iced water.
- Whisk garlic, oil, lemon juice and rind together to make a dressing, season to taste.
- Toss asparagus, sugar snap peas and beans with dressing and mint until well coated. Arrange on a large serving platter and shave pecorino liberally over the salad.
