Mediterranean Fava Bean Salad | With Pecorino & Mint

Bring a pot of generously salted water to a boil. Blanch the fava beans in it for approx. 3–4 minutes, then immediately plunge them into ice-cold water so they retain their bright green colour and tender bite. Drain the beans well and, if necessary, pop them out of their thin outer skins.

Toast the pine nuts in a non-stick pan without fat over medium heat until golden brown and fragrant. Then immediately transfer to a plate to cool.

Peel the red onion and slice into thin half-rings. Wash the rocket and fresh mint and shake dry. Roughly tear the mint leaves. Shave the Pecorino into thin curls using a vegetable peeler.