Fresh English Pea Salad with Farro, Pecorino, Mushroom & Mint

Step 1 -

In a medium size saucepan bring 5 cups of water plus 2 tbsp Sacred Valley Pink Peruvian Salt to boil over high heat.

Step 2 -

Add peas and cook for 1 to 2 minutes depending on size, drain and shocked the peas in icy water to stop the cooking process. Drain well.

Step 3 -

In a large mixing bowl combine cooked peas, farro,mint, extra virgin olive oil, lemon juice, 1tsp Sacred Valley Pink Peruvian salt, ½ tsp ground Late Harvest Black Peppercorn and ½ tsp Porcini Paradiso blend, toss to combine well.

Step 4 -

Add pea shoots and sliced mushrooms, tossed again.

Step 5 -

With a vegetable peeler shave Pecorino cheese on top and serve immediately.