1 bag fresh green beans, trimmed
sea salt and black pepper
1 red onion, halved & thinly sliced
3 oz pecorino, freshly grated
6 tbsp extra virgin olive oil
juice & zest of 1 large lemon
salt & pepper to taste
Add the beans to a pan of boiling water and cook for 6-8 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, lemon zest & 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 & toss. Serve at room temperature.