By Tessa Kiros
This is a very traditional meal in May — beans, bread, cheese and olive oil.
Apart from the bean shell, each individual broad bean has two coats — the outer one is often removed to expose another, brighter green coat underneath.
Cut the cheese into slivers or cubes. Put the broad beans into a bowl and splash with the olive oil and vinegar. Season with salt and pepper, and mix through. Put a pile of broad beans onto each plate, scatter with the pecorino cheese and serve.