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Ingredients
- 500g broad beans
- 200g french beans, topped and tailed
- 6 shallots, white ends, finely sliced
- 100ml extra virgin olive oil
- 20ml champagne or white wine vinegar
- salt
- freshly ground white pepper
- 2 handfuls rocket, picked and washed
- 60g shaved pecorino
Method
Pod broad beans and cook in boiling water for 2 minutes and refresh in iced water. Double peel any large ones. Cook beans in boiling water for 4 minutes and refresh in iced water. Gently cook shallots in olive oil until soft, about 5 minutes, add vinegar, season and remove from the heat. Place both beans and rocket in a bowl, toss with dressing and divide evenly between 4 plates. Top with pecorino before serving.
