Spring greens and pecorino salad

A crisp, vibrant salad that celebrates the freshness of spring, balanced with the rich, nutty notes of aged pecorino and hazelnuts. Perfect as a light lunch or a side to grilled fish or chicken.

Ingredients (Serves 2)

• 8 spears of asparagus, grilled until tender-crisp

• 2 cups (60 g) mesclun lettuce mix

• ¼ cup (30 g) toasted or raw hazelnuts, roughly chopped

• 40 g (1.4 oz) pecorino cheese, shaved into ribbons

• 2 boiled eggs, chopped

• 1 tbsp extra-virgin olive oil

• 1 tbsp fresh lemon juice

• Sea salt and freshly cracked black pepper, to taste

Instructions

1. Prepare the asparagus: Lightly brush asparagus with olive oil and grill for 3–4 minutes until tender with slight char marks. Let cool slightly, then cut into bite-sized pieces if preferred.

2. Toast the hazelnuts: In a dry skillet over medium heat, toast hazelnuts for 3–4 minutes, shaking the pan often. Let them cool, then roughly chop.

3. Assemble the greens: In a large bowl, add mesclun lettuce, grilled asparagus, chopped boiled eggs, and toasted hazelnuts.

4. Dress and toss: Drizzle with olive oil and lemon juice, season with salt and pepper, and gently toss until coated.

5. Finish with pecorino: Top with shavings of pecorino cheese just before serving.

Tip: For extra freshness, add a few mint leaves or a sprinkle of microgreens on top.