Pecorino and bean salad

  • Preparation Time5 mins
  • Serves4
  • DifficultyEasy
2 tbsp extra-virgin olive oil
2 cloves garlic, crushed
2 tsp finely chopped fresh rosemary leaves
300g shelled edamame beans
425g tinned cannellini beans, drained and rinsed
140g pecorino cheese, cut into 1cm chunks
30g chopped fresh flat-leaf parsley
1) In a small, non-stick frying pan, heat the oil over a medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.

2) Combine the edamame beans, cannellini beans, cheese, parsley and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.

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