Broad Bean, Rocket and Pear Salad with Shaved Parmesan

Blanch the broad beans in a saucepan of boiling water for 3-4 minutes. Drain and cool under cold running water. Drain again and peel off the skins.

Dressing: Place all the ingredients in a food processor and blend until smooth. Season.

To serve: Place the broad beans and rocket in a bowl and toss with just enough dressing to coat lightly. Thinly slice the pear and add to the salad. Transfer to a serving platter and shave over the Parmesan cheese. Scatter over the baby leaves and drizzle with a little more dressing and a grind of pepper. 

Pantry note: Punnets of baby salad leaves are available at supermarkets and good fruit shops.