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Spring salad with peas, broad beans and pecorino

19th March 2018 , by Damian Clisby

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
½
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.

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
½
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.
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