Pea salad with pecorino

Quick and easy, this pea salad with pecorino cheese works perfectly as a meal on its own. You could also throw it on the table as a great side for your dinner party and watch as the pecorino gets devoured.

Recipe «Pea salad with pecorino» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 1/2 tbsp extra virgin olive oil, 2 garlic cloves, peeled, 1 sprig fresh rosemary, 200g day-old sourdough bread, cut into 3cm pieces, 450g fresh peas, podded , 3 tsp fresh lemon juice, 1 tsp caster sugar, 1 cup, loosely packed pea shoots , 1/2 cup fresh mint leaves, torn if large, 40g pecorino, shredded.

Ingredients:

• 2 1/2 tbsp extra virgin olive oil 
• 2 garlic cloves, peeled 
• 1 sprig fresh rosemary 
• 200g day-old sourdough bread, cut into 3cm pieces 
• 450g fresh peas, podded 
• 3 tsp fresh lemon juice 
• 1 tsp caster sugar 
• 1 cup, loosely packed pea shoots 
• 1/2 cup fresh mint leaves, torn if large 
• 40g pecorino, shredded 

Instructions

1. Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add the garlic and rosemary. Cook, stirring, for 1 minute. Add the bread. Cook, turning often, for 4 minutes or until golden. Transfer to a plate. Discard the garlic and rosemary.
2. Bring a small saucepan of water to the boil. Add the peas. Cook for 2-3 minutes or until tender-crisp. Drain and refresh.
3. Whisk the lemon juice, sugar and remaining oil in a small jug. Season.
4. Combine the bread, peas, shoots and mint in a bowl. Add the dressing and toss to combine. Divide among serving plates and sprinkle with pecorino.