| Amount | Measure | Name |
|---|---|---|
| 300 | g | Lettuce mixed leaves |
| 125 | g | Pecorino cheese |
| 150 | g | Red onions thinly sliced |
| 150 | ml | HELLMANN'S Raspberry flavour and Mustard Dressing |
| 900 | g | Broad beans |
| 50 | g | Hazelnuts |
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.
Each Serving of Broad Bean and Pecorino Salad contains
of an adults guideline daily amount
