4.34 from 3 votes

Spring warm salad with grilled pecorino cheese

Servings 2
Author Giulia


  • About 500 g of fresh fava beans, shelled
  • 10 asparagus
  • 4 artichokes, the toughest leaves and stem removed
  • 1 lemon
  • 2 tablespoons of extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 200 g of fresh Tuscan pecorino cheese, cut into 2 thick slices
  • fresh thyme, marjoram, tarragon or sorrel to serve


  • Clean the artichokes by removing the tough and sharp outer leaves and the stalk. Cut them in a half and remove if necessary the inner hairy part. If you have fresh and not too large artichokes you can eat almost all of them, without too much waste.
  • Slice the artichokes finely, then arrange them on a plate and drizzle them with the juice of half a lemon so they do not turn black and begin to cook slightly.
  • Shell the fava beans and blanch them for one minute in boiling water. Drain, pass them quickly under cold water and then carve them with a knife, pressing them between two fingers to pop them out. Put them in a small bowl.
  • Discard the wooden part of asparagus, then cut them into 1 cm thick slices. Blanch them in boiling water for 3 minutes, drain them and pass them under cold water for a few seconds to keep a nice bright green.
  • Make a citronette, beating with a fork the juice of half a lemon, 2 tablespoons of extra virgin olive oil, salt and freshly ground black pepper.
  • Mix asparagus, artichokes and fava beans in a bowl and season with half the citronette just made.
  • Grill the two slices of fresh pecorino cheese on each side for a few seconds on a very hot pan, then arrange them on a dish, drizzle with the citronette and sprinkle with some fresh herbs. Try a few leaves of fresh sorrel for a green cucumber like flavour.
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