800 g avarakkai / broad beans shelled (to give 200g 8oz beans)
200 g asparagus fresh
400 g peas shelled (to give 100g 4oz peas)
90 g pancetta sliced into ribbons
125 g the salad mixed
100 g pecorino cheese shaved
50 g watercress fresh roughly chopped
6 tbsp olive oil extra virgin extra-virgin
2 tbsp apple cider vinegar
1 pinch sugar
Equipment
food processor
frying pan
sieve
blender
Directions
Cook the potatoes in boiling salted water for 10-15 minutes until tender.
Drain and halve when cool enough to handle; set aside. Blanch the shelled broad beans and the asparagus in boiling salted water for 2-3 minutes.
Drain in a sieve and cool under running cold water.
Drain again, fish out the asparagus, then peel off the hard outer skins from the beans make a nick in the tops and pop the beans out. Blanch the shelled peas in a separate pan for 1 minute. Toss the asparagus, beans, peas, potatoes and prosciutto together.
For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green. Season with salt and pepper. To serve, toss the salad leaves with a spoonful or two of dressing and arrange on plates. Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.
