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
- 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
- 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.