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            Broad Bean, Mint And Lemon Salad

            This fresh-tasting salad is best when broad beans are in season during the summer. Frozen beans are a good substitute to introduce a fresh taste at meal time. The mint enhances the freshness of the beans, and the saltiness of the pancetta balances all the flavours for a well-rounded starter. Serving four, this dish takes just 20 minutes to prepare and cook.


            8 thin slices pancetta
            350g freshly shelled or frozen broad beans
            1 garlic clove
            2 tablespoons extra virgin olive oil, plus extra for drizzling
            Juice and grated zest of ½ lemon
            Sea salt and milled black pepper
            1 large handful fresh mint, chopped
            4 slices sourdough bread


            1. Pre-heat the grill to high.
            2. Lay the pancetta on a rack inside the grill tray. Grill for 4-5 minutes, until lightly golden and crisp. Put to one side to cool.
            3. Bring a large pan of salted water to the boil. Add the beans and cook for 2-3 minutes if they’re fresh, or 4 minutes if they’re frozen – they should be just tender.
            4. Drain the beans well, refresh them in cold water, and drain again.
            5. To make the dressing, crush half the garlic clove. Place it in a small bowl, and whisk together with the extra virgin olive oil, lemon juice and zest, a pinch of salt and plenty of pepper.
            6. To serve, drizzle the dressing over the beans, add the mint, and gently toss together. Toast the sourdough slices, then rub the remaining garlic over them and drizzle with a little oil. Place one slice of bread on each of 4 serving plates and pile the beans on top. Add 2 pancetta slices to each one, and serve immediately.

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