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The best broad bean salad
- 2-3 large handfuls shelled broad beans
- 1 small handful pecorino, roughly chopped or roughly grated
- finely grated zest and juice of 1 lemon
- 1 splash extra virgin olive oil
- 1 handful fresh mint
- sea salt
- 75 g quality Spanish ham, such as pata negra, roughly torn
Directions:View on Jamie Oliver
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