Arequipa broad bean and fresh cheese salad (Solterito arequipeño)

1. Cook the broad beans in boiling salted water for 5-6 minutes, cool in cold water, then slip off the thin, bitter skins – this keeps them bright green and creamy.

2. Finely dice the red onion and soak in cold water for 5 minutes to mellow it; drain.

3. Halve the rocoto, carefully remove the seeds and veins (it's very hot!) and dice finely; a mix of red pepper and a little fresh chilli also works instead of rocoto.

4. Seed and dice the tomatoes, cut the fresh cheese (queso fresco – a mix of feta and ricotta can stand in) into 1 cm cubes and halve the olives.

5. In a bowl, combine the broad beans, drained sweetcorn, onion, rocoto, tomatoes, cheese and olives; whisk the vinegar with the oil, salt and pepper and pour over.

6. Sprinkle with chopped parsley, leave for 10 minutes and serve cold.

Tip: "Solterito" means "little bachelor" – legend has it that it's so simple even an unmarried man can make it; in Arequipa it's a Lenten dish.