Salad with Field Bean (Broad Bean), Mint and Pecorino Cheese

For the salad with field beans, mint and pecorino, shell beans and bring to a boil in a large pot of salted water. Cook until tender, three to five minutes. However, they should still have bite.

Drain the beans, rinse in ice-cold water and remove the gray skins.

Place the beans in a bowl, add lemon zest, lemon juice, finely chopped mint, grated pecorino and Monini Gran Fruttato olive oil and mix well.

Season with coarse sea salt and black pepper from the mill.

Place the arugula in a salad bowl and top with the seasoned beans and shaved cheese.

Drizzle salad with field beans, mint and pecorino with Monini Gran Fruttato olive oil before serving.

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