Recipe: Fig salad with broad beans and Pecorino
Figs are in season! This fig salad with broad beans and Pecorino brings the best of the Mediterranean cuisine to your table. Perfect for a summer lunch or BBQ.
Some notes on ingredients: you can find fresh broad beans in some markets but it’s easier to find them in the frozen section of your supermarket. Pecorino is an Italian sheep milk cheese that I love due to its sharp, salty taste. You can substitute Parmesan if you prefer.
This recipe is gluten-free and can be made vegan if you omit the cheese. However, I think the Pecorino really complements the flavour of ripe figs.
Serve this salad as a side dish for any protein simply cooked with olive oil and some herbs. You can also throw in a couple of boiled eggs or some canned fish for an easy weekday meal.
Fig salad with broad beans and Pecorino
Ingredients
- 1 cup broad beans (peeled or unpeeled, frozen is ok)
- 4 small to medium figs
- 50g Pecorino
- 4 tablespoons slivered almonds
- 2-3 cups baby rocket
- splash of balsamic vinegar
- splash of extra virgin olive oil
- freshly ground black pepper
Directions
- Boil water, add a bit of salt. Blanch broad beans (2-3 minutes if frozen) and let cool down.
- Cut figs in halves or quarters.
- Shave Pecorino using a vegetable peeler.
- Optional: lightly toast almonds on a dry pan. It will only take a few seconds, don’t let them burn.
- Arrange rocket on plates, top with broad beans, figs and Pecorino. Season with a splash of balsamic vinegar and extra virgin olive oil. Sprinkle with almonds and freshly ground pepper.
