Broad Bean and Pecorino Salad

Another one from good food magazine. I just tend to make this up a portion at a time, it tastes lovely and fresh and summery, and if you use frozen broad beans instead of fresh it's very quick too.

Recipe

Green bean and mint broth

4 tablespoons olive oil
1 onion, thinly sliced
1 garlic clove, chopped
1.5 litres vegetable stock
200g green beans, cut into 2cm pieces
400g runner beans, cut into 2cm pieces
200g frozen broad beans (couldn't find fresh)
mint

Heat the olive in a pan, cook the onion over a low heat for 10 minutes. Add the garlic and cook for another 5 minutes.

Pour in the stock and simmer for 5 minutes, add the beans and mint and cook for another 6 minutes.

Serve.

Serves 5 - 6