Martin Bosley's recipe of the week
Martin says: “You can use Parmesan instead for this delightfully simple salad, if you don’t enjoy the earthy punchiness of sheep’s milk cheese."
1kg broad beans, in their pods
½ preserved lemon (available from delis), rinsed and finely chopped
100g pecorino, thinly sliced
Salt and freshly ground black pepper
8 mint leaves, finely sliced
Juice of 1 lemon
Olive oil to taste
Shell the beans and plunge them into boiling water for six minutes. Run them under cold water and remove the skins. This is called double-podding. (If the beans are young and tender, you will not need to do this.) You should end up with one cup of beans.
Combine with the remaining ingredients and serve.