Courgette, Broad Bean, Mushroom and Rocket Salad with Pecorino
Raw courgettes are a winning salad ingredient. firm and crunchy, they also do a good job of soaking up in any salad dressing. And as for shaved pecorino, this is a classic combination, the salty shards of cheese seasoning the salad beautifully. Also a nice recipe to showcase another seasonal favourite, broad beans.
INGREDIENTS
Serves 2
2 medium courgettes, sliced about ½ cm thick
100g podded broad beans (double-podded if large)
4 white mushrooms, thinly sliced
2 large handfuls rocket
30g Pecorino, shaved with a peeler (or use Parmesan)
Finely grated zest and juice of ½ lemon
3 tbsp extra virgin olive oil
Salt and black pepper
METHOD
Blanch the broad beans in boiling water for 2 minutes, then cool under cold water. Pop out of skins if needed.
In a large bowl, gently toss the courgettes, broad beans, mushrooms and rocket, then mix with the lemon zest, juice, olive oil, adding salt and pepper to taste.
Pile onto a serving plate and top with shaved Pecorino.