Green Bean, Red Onion & Pecorino SaladServes 4
400g (14) green beans, trimmed
sea salt and black pepper
1 red onion, peeled and thinly sliced
50g (1½ oz) pecorino, freshly grated
45ml (3 tbsp) extra virgin olive oil
juice of ½ lemon
Add the beans to a pan of boiling salted water and cook for 4 minutes or until just tender. Drain, refresh in cold water, then pat dry with kitchen paper.
Put the onion in a colander, sprinkle with salt and leave for 5 minutes. Holding the colander over the sink, pour on a kettleful of boiling water to remove some of the onion’s acidity. Drain well and pat dry.
Toss the beans, onion and pecorino together in a bowl. For the dressing, whisk together the olive oil, lemon juice and salt and pepper to taste.
Drizzle the dressing over the salad to serve.