Broad Bean, Pecorino and Mint Salad (Insalata di Fave e Pecorino)
Why this recipe works
- Bright balance: Lemon juice and zest lift the richness of the olive oil and cut through the salty Pecorino.
- Tender and savoury: Briefly blanched beans stay firm and fresh, while grated Pecorino adds a salty, savoury finish.
- Fast to assemble: The salad needs only a short blanch, a simple dressing and a gentle toss before serving.
Get the most out of this recipe
Ingredient notes
- Fresh or frozen beans: Fresh broad beans give the sweetest flavour in season, while frozen fava beans are convenient and work well once blanched.
- Use a assertive cheese: Pecorino Romano brings the sharp, salty edge that defines the salad; Parmesan gives a milder, nuttier result.
- Fresh herbs matter: Fresh mint keeps the salad lively and aromatic; dried mint will not give the same clean finish.
Texture tips
- Keep the beans just tender: Stop cooking as soon as the beans are bright green and tender, so they hold their shape when tossed.
- Remove skins if needed: For a sweeter, more delicate texture, slip off the outer skins after blanching, especially when using larger fresh beans.
Make-ahead tips
- Add the finishing ingredients late: For the freshest flavour, add the mint and Pecorino shortly before serving rather than storing them fully mixed in.
- Bring back to room temperature: If chilled, let the salad stand briefly before serving and refresh with a little lemon juice and olive oil if needed.
Authenticity notes
- A classic Italian pairing: Broad beans and Pecorino are a familiar Italian combination, especially in spring when young beans are at their best.
- Simple by design: The appeal is in restraint: tender beans, sharp cheese, fresh herbs and good olive oil rather than a heavy dressing.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Add the fava beans and cook for 2 to 4 minutes until bright green and just tender. Drain in a colander and rinse briefly under cold water to stop the cooking.
- Tip the beans into a mixing bowl. Finely grate the Pecorino Romano cheese, then pick and roughly tear the fresh mint leaves. Zest the lemon, then squeeze the juice.
- Whisk the lemon juice with the extra virgin olive oil, lemon zest, remaining salt and the black pepper. Pour over the beans and toss gently to coat. Fold through most of the Pecorino and mint, reserving a little of each to finish.
- Chill for 5 minutes, or serve at room temperature if you prefer. Scatter over the reserved Pecorino and mint just before serving. Taste and adjust with a little more lemon juice or salt if needed.
Recipe notes
Tips
- If using fresh broad beans in pods, pod them first, then blanch and slip off the skins for the sweetest, most tender salad.
- Keep the beans just tender so the salad stays bright and fresh rather than soft.
- For the best flavour, add the mint and Pecorino right before serving if you are making it ahead.
Substitutions
- Replace Pecorino Romano cheese with Parmesan for a slightly milder, nuttier finish.
- Replace fresh mint with fresh basil for a softer, sweeter herbal note.
- Replace lemon with lime for a sharper, more aromatic citrus dressing.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. Bring back to room temperature for 10 to 15 minutes before serving, then refresh with a squeeze of lemon and a drizzle of extra virgin olive oil.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk
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