Name: Broad Beans, Asparagus with Mint and Pecorino
Ingredients: 300g shelled, fresh or frozen broad beans; 200g sugar snap peas, trimmed; 400g (2 bunches) asparagus, ends trimmed; 1 small clove garlic, crushed; 2 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 1/4 teaspoon finely grated lemon rind; Salt and freshly ground black pepper; 1/2 cup roughly torn fresh mint leaves; Wedge pecorino, for shaving

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Blanch broad beans and refresh in iced water, slip the tough white skins off the beans. Blanch asparagus and sugar snap peas until just tender, refresh in iced water.
Whisk garlic, oil, lemon juice and rind together to make a dressing, season to taste.
Toss asparagus, sugar snap peas and beans with dressing and mint until well coated. Arrange on a large serving platter and shave pecorino liberally over the salad.

Blanch broad beans and refresh in iced water, slip the tough white skins off the beans. Blanch asparagus and sugar snap peas until just tender, refresh in iced water.
Whisk garlic, oil, lemon juice and rind together to make a dressing, season to taste.
Toss asparagus, sugar snap peas and beans with dressing and mint until well coated. Arrange on a large serving platter and shave pecorino liberally over the salad.

Blanch broad beans and refresh in iced water, slip the tough white skins off the beans. Blanch asparagus and sugar snap peas until just tender, refresh in iced water.
Whisk garlic, oil, lemon juice and rind together to make a dressing, season to taste.
Toss asparagus, sugar snap peas and beans with dressing and mint until well coated. Arrange on a large serving platter and shave pecorino liberally over the salad.