Salad of spring vegetables with herbs, pecorino and lemon-infused oil

Salad of spring vegetables with herbs, pecorino and lemon-infused oil

By
From
A Year In My Kitchen
Serves
4

This is a celebration of the wonderful sweet vegetables that become available during late spring. I grew up in Australia and I love the heat, but there is something so particular and gentle about a warm late spring day in this country. Somehow this salad epitomises everything that is lovely here at this time of the year. If you can’t find a young pecorino cheese, use feta instead.

Ingredients

Quantity Ingredient
1 bunch asparagus, (about 10 spears)
250g freshly podded broad beans
150g freshly podded young peas
sea salt
freshly ground black pepper
4 tablespoons see method for ingredients, Lemon-infused Oil
small handful basil leaves
small handful mint leaves
handful rocket leaves
175g young pecorino, thinly sliced
1/4 cup Roasted red onions, optional
grated lemon zest, to taste
squeeze lemon juice, to taste

Method

  1. Place a large pot of well salted water on to boil. Snap the ends off the asparagus. When the water is boiling rapidly, drop in the asparagus and allow to return to the boil, then cook for 45 seconds or until just tender. Remove the asparagus spears from the pan with tongs and put into a colander. Refresh under cold running water.
  2. Now add the broad beans to the pan, allow the water to come back to the boil and cook for 45 seconds, also. Remove with a slotted spoon and tip into a colander, then refresh under cold water. When cool, slip off the dull greenish grey skins to reveal the delicate green beans hidden inside.
  3. To cook the peas, drop them into the same boiling water, return to the boil and cook for 1 minute. Drain and refresh in the same way.
  4. To assemble, gently pat the asparagus, peas and broad beans dry and place in a bowl. Season with salt and pepper and spoon over a little of the lemon-infused oil. Set aside.
  5. Combine the herb and rocket leaves in another bowl. Spoon over a little of the lemony oil, season and toss lightly with your fingers.
  6. To serve, pile the leaves on to a large plate or divide among serving plates. Arrange the pecorino slices, broad beans, peas and asparagus on top, adding the roasted red onion slices too, if using. Drizzle over the rest of the oil and scatter over a few herb leaves. A sprinkling of lemon zest and a squeeze or two of lemon juice would not go amiss.
Tags:
seasonal
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