Name: Broad beans and pecorino
Yield: 4
Ingredients: 1 lemon; 1 cup loosely packed flat-leaf parsley leaves; ¾ cup oregano leaves, loosely packed; 2 anchovy fillets; 2 cloves of garlic; 60 ml olive oil (¼ cup); 200 gm double-peeled broad beans; To serve: wedge of pecorino and crusty bread

Ingredients

1 lemon

1 cup loosely packed flat-leaf parsley leaves

¾ cup oregano leaves, loosely packed

2 anchovy fillets

2 cloves of garlic

60 ml olive oil (¼ cup)

200 gm double-peeled broad beans

To serve: wedge of pecorino and crusty bread

Method

Main

1.Juice lemon, reserving juice. Using a sharp knife, remove lemon rind, withoutpith, and coarsely chop. Place lemon rind, parsley, oregano, anchovies, garlic and oil in a mortar and, using a pestle, pound to a coarse paste. Season to taste with reserved lemon juice, sea salt and freshly ground black pepper. Combine broad beans with paste and serve with a wedge of pecorino and crusty bread.