Bring a pot of water half full to a boil. Place the shelled fava beans in water with a bit of salt. Allow them to cook for about 1-2 minutes. Drain off hot water and then submerge in ice cold water.
Cut cheese into cubes and set aside.
Combine all the vegetables and cheese into a large mixing bowl and toss to combine. Add the olive oil, vinegar, rocoto paste plus salt and pepper to taste.
Tips for BEST Results:Aim for small to medium diced vegetables. I like to cut everything into ¼-½ inch diced pieces.Cutting the veggies in a uniform size is crucial to a perfect chopped salad. This maximizes the texture and also makes it easier to get a mixture of the veggies in each bite. Let the salad sit for a short period of time before serving. This gives the veggies a chance to soak up more of the flavors.If possible choose key limes over regular limes to use when making this recipe. Key limes are much closer in flavor to the highly acidic limes found in most Peruvian cooking.Splurge on the rocoto paste. It really adds so much authentic flavor to this peruvian salad recipe. You can use it to add heat to other preparations so don’t worry about it going to waste.