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.