A Salad of Beans, Peas, and Pecorino

1. 1

   Bring a pan of water to a boil, then salt it lightly.

2. 2

   Cook the beans in this, drain them, then rinse in cold water.

3. 3

   Put more water on and cook the peas.

4. 4

   Drain them and mix with the beans.

5. 5

   Both peas and beans will need barely more than a couple of minutes if they are small and sweet.

6. 6

   Make the dressing by dissolving a good pinch of salt in the juice of the lemon, then using a fork to beat in the olive oil, balsamic vinegar, and a grinding of black pepper (alternatively put all the ingredients in a screw-top jar and shake).

7. 7

   Toast the slices of bread on both sides and tear them into short pieces.

8. 8

   Drizzle a little olive oil onto each one, then shake over a light dusting of sea salt.

9. 9

   Toss the salad leaves and mint in the dressing, then add the peas, beans, and pecorino shavings.

10. 10

    Tuck in the toasted ciabatta and serve.

No additional tips available.