Broad bean & summer herb salad

Rohan Anderson

Photo: Rohan Anderson

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Serving size: Serves 4
Cooking time: Less than 15 minutes

Broad bean & summer herb salad

INGREDIENTS

1kg broad beans (still in pods)
1 cup fresh mint, chopped, plus extra whole leaves to garnish
1/2 cup fresh tarragon, chopped
Juice of 1 lemon
Olive oil
Pecorino cheese, to serve

Equipment: Sharp knife; chopping board; medium saucepan; colander; large mixing bowl; grater

METHOD

Bring saucepan of water to the boil. Shell beans and parboil for a few mins. Drain, then peel off outer skins. Place beans in large mixing bowl and set aside.

Add mint and tarragon to mixing bowl. Toss to combine with beans.

Drizzle over lemon juice, a generous glug of olive oil and grate over some pecorino cheese. Garnish with extra mint and serve.