Solterito de queso

Cook the choclo.Bring 1200 ml water and 3 g salt to the boil in a saucepan. Add choclo kernels and cook for 15 minutes until plump and tender but not soft enough to mash. Lift out with a strainer, keeping the water for the beans. The choclo is plump with a resilient bite and no hard raw centre.

Cook and peel the broad beans.Bring the cooking water back to a boil, add broad beans and simmer for 8 minutes until tender. Drain, plunge into safe cold water and slip off the thicker outer skins. The bean centres are tender and bright, without a raw chalky taste.

Chill the cooked vegetables promptly.Spread the drained choclo and peeled beans in a shallow clean tray and refrigerate for 20 minutes, until cool enough to mix safely with the cheese. The kernels are cool and dry enough not to wilt fresh vegetables. Safety: promptly chill cooked vegetables; do not cool a large deep bowl at room temperature.

Prepare the crisp salad base.Dice onion and tomato, then finely chop deseeded rocoto with gloves. Slice olives and chop parsley. Mix these components with the cooled beans and choclo for 5 minutes. Pieces remain distinct and the vegetables look fresh rather than bruised. Safety: avoid touching eyes while cutting rocoto and wash hands and tools afterwards.

Dress lightly.Whisk vinegar, olive oil, dried oregano and the remaining 1 g salt in a small bowl. Pour over the salad and turn gently until every bean and kernel is lightly coated. The dressing glistens on the vegetables without collecting in a large puddle.

Fold in cheese and serve.Add the cubed queso fresco last and fold twice gently. Divide among four bowls and serve cold. Keep leftovers at 4 °C or colder rather than leaving a dressed cheese salad on the table. The cheese holds defined cubes and the broad beans and choclo remain intact. Safety: use pasteurised cheese and keep the finished salad chilled.