White Bean, Parsley And Garlic Mash With Pecorino
|Frozen broad beans||1 Pound, Defrosted (450 Grams)|
|Celery sticks||5 Small|
|Rocket cheese||4 Ounce (A Generous Handful, 100 Grams)|
|Mint leaves||12 , roughly torn|
|Extra virgin olive oil||2 Tablespoon (For Drizzling)|
|Pecorino||6 Ounce, shaved into long strips (175 Gram)|
|For the dressing|
|Extra virgin olive oil||4 Tablespoon|
|Lemon juice||2 Tablespoon (Of 1 Small Lemon)|
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.