Grilled Pecorino with Fava Bean Salad
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore
Description
Sweet fava beans and salty, grilled pecorino make a surprisingly delicious salad. Perfect as a light lunch or vibrant side dish.
Ingredients
Units
Scale
- 8 oz (227 g) aged Pecorino
- 20 - 25 pods fava beans
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 5 leaves fresh mint
- Kosher salt
Instructions
- Shell the fava beans.
- Bring a large pot of salted water to a boil.
- Blanch fava beans in the boiling water for 30 seconds to 1 minute.
- Remove beans from water and peel while still warm.
- Toss with olive oil, garlic, and fresh mint.
- Season with salt.
- Grill the pecorino cheese until lightly colored on each side and softened.
- Place the warm cheese on a plate and spoon the fava beans over it.
- Drizzle with olive oil and serve.
Notes
- For easier shelling, blanch the fava beans for a minute longer before peeling.
- If fresh mint is unavailable, substitute 1/2 teaspoon dried mint.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the cheese may become slightly firmer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 5
- Protein: 15
- Cholesterol: 20
