Broad Bean and Pecorino Salad.
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 300 | g | Lettuce mixed leaves roughly torn |
| 125 | g | Pecorino cheese shaved |
| 150 | g | Red onions thinly sliced |
| 150 | ml | HELLMANN'S Raspberry Flavour & Mustard Dressing |
| 900 | g | Broad beans |
| 50 | g | Hazelnuts toasted and roughly chopped |
Preparation
Advanced Preparation.
Wash & prepare ingredients as per ingredient list. Place pan of water on medium to high heat and bring to boil.
Method.
1. Cook the broadbeans al dente, drain and chill rapidly.
2. Place the lettuce, onion and broadbeans into a suitable bowl and toss gently.
3. Place the salad centre of plate and garnish with the pecorino and the nuts. Finish by drizzling with the dressing or serving separately.
Handy Hint.
For a hot salad version replace half of the broad beans with cooked KNORR filled pasta and mix with the cooked warm drained beans.
Healthy Hint.
For a healthy light lunch serve with steamed chicken or fish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
