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Spring salad with peas, broad beans and pecorino

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A fresh and colourful seasonal salad

Duration:
20 minutes
Serves:
2
Ingredients
1/2
Yellow courgette
1/2
Green courgette
150g
Broad beans, podded
40g
Wild asparagus
100g
Chickpeas
40g
Pecorino
Large lemon, unwaxed
25g
Pea shoots
20ml
Olive oil
10g
Sea salt
Small handful
Mint
Preparation
1
Slice the courgettes, season with salt and olive oil and grill until softened.
2
Cook the broad beans and peas in boiling, salted water until tender and refresh in iced water.
3
Cook the wild asparagus in boiling, salted water until tender and refresh in iced water.
4
Drain the peas, broad beans and wild asparagus and place in a mixing bowl with the courgettes.
5
Deep fry the chickpeas until crispy and add to the bowl.
6
Season well with the juice and zest of the lemon, olive oil and sea salt.
7
Place in a serving dish and serve with finely cut slices of pecorino and mint leaves.
8
Finish with pea shoots and a splash of olive oil.