"Why not take advantage of the
broad bean season by making
this simple but tasty salad with
a lemony twist."


Serves two people

300g broad beans, fresh if possible but if not use frozen
100g taggiasche olives*
3 tomatoes
120g Pecorino in vinacce*
2 tablespoons Lemon Oil*
salt & pepper


The products marked with * are available from our online deli. Just click on the link for more details.





1) Bring a small pan of salted water to the boil and add the broad beans.
2) Cook the beans for about 2 minutes, or until tender, then run under cold water. Gently remove the outer pods and put the beans into a large bowl.
3) Add the olives, tomatoes cut into pieces and the cubed cheese.
4) Drizzle over the lemon olive oil and season with salt & pepper to taste.

Serve immediately with some warm crusty bread.