Remove the roots from the radishes, wash them thoroughly, cut off the leaves and then slice them and put them in a bowl. Cut the pecorino into cubes and add it to the slices of radish, together with the broad beans. Season with salt, freshly ground pepper and olive oil. Mix well and serve.

In Tuscany, in spring, it’s a tradition to combine two “first fruits” that are made for each other: young pecorino cheese, made with milk full of the aroma and flavour of new grass, and fresh broad beans (“baccelli” in Tuscan dialect), small, fragrant and crisp, for a treat that’s both full of flavour and healthy.