Finocchiona, broad beans and rocket salad

Serving size: 4
Preparation time: 5 minutes
Cooking time: 2 minutes
Ingredients:

12 slices Italian fennel salami (Finocchiona)
200g fresh broad beans (hulled)
150g Matured pecorino sardo (Sardinian ewes cheese)
100g wild rocket

For the vinaigrette:
1 tablespoon of chopped fresh lovage
1 spring onion – sliced
1 teaspoon borage honey
75ml lemon juice
150ml extra virgin olive oil
Salt and pepper to taste


Featured in:
August 2014

METHOD
Blanch the broad beans in a pan of boiling salted water for 2 minutes. Drain and pass the beans in iced water for 5 minutes, then peel them and set aside.

Meanwhile place all the ingredients for the vinaigrette apart from the oil in a blender and puree. Add the oil and season.

To serve, roll the finocchiona, toss the broad beans and rocket with the vinaigrette and slice the pecorino cheese.



Never miss a copy!

Big savings when you take out a subscription.

Celebrate International Women’s Day At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pmThis annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments. ... See MoreSee Less