LIGURIAN PESTO & BEAN SALAD WITH CREAMY SEMOLINA

SERVES 4

4 cups (1L) chicken stock 1 cup (250ml) milk 1 cup (180g) semolina 1/ 2 cup (40g) finely grated pecorino, plus extra shaved to serve 25g unsalted butter 300g each green beans and Roman beans (substitute extra green beans), trimmed Ligurian olives (substitute black olives),

to serve

PESTO

11/ 2 bunches basil, leaves picked, plus extra leaves to serve 1/ 3 cup (80g) roasted pine nuts 50g finely grated pecorino 1 cup (250ml) extra virgin olive oil Juice of 1/ 2 a lemon

For the pesto, place half basil, half pine nuts, half pecorino and 2 tbs oil in a mortar and pestle and pound to a paste. Add 1 tbs oil and remaining basil, pine nuts and pecorino, and continue to pound to a paste. Stir through lemon juice and remaining 3/4 cup (180ml) oil. (Alternatively, whiz all ingredients in a food processor for 2 minutes or until well combined.) Transfer to a bowl, cover surface directly with plastic wrap and chill until needed.

To make the semolina, bring stock and milk to a simmer in a saucepan over high heat. Gradually whisk in semolina until well combined. Reduce to medium-high heat and cook, stirring constantly with a wooden spoon, for 2 minutes or until thickened. Reduce to medium-low heat and cook, stirring regularly, for 5 minutes or until tender. Stir through grated pecorino and butter (semolina will thicken as it cools; add warm stock or water a little at a time to reach desired consistency).

Meanwhile, for the salad, blanch beans in a saucepan of boiling water for 2 minutes or until just tender, then drain and briefly refresh in iced water. Drain. Transfer beans to a bowl and toss through three-quarters of pesto.

Pour semolina onto a large serving platter and top with bean salad. Scatter with olives and extra basil leaves, and drizzle with remaining pesto. Top with extra shaved pecorino to serve.