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fig salad with broad beans and Pecorino
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Fig salad with broad beans and Pecorino

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.
Course Main Course, Salad, Side Dish
Cuisine Italian, Mediterranean, Modern Australian
Keyword broad beans, cheese, fig, gluten free, Pecorino, vegetarian
Total Time 15 minutes
Servings 2

Ingredients

  • 1 cup broad beans peeled or unpeeled, frozen is ok
  • 4 small to medium figs
  • 50 g Pecorino
  • 4 tbsp slivered almonds
  • 2-3 cups baby rocket
  • splash of balsamic vinegar
  • splash of extra virgin olive oil
  • freshly ground black pepper

Instructions

  • 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.