Broad Bean Salad

Delicious Lucy Boyd main course salad – first eaten on a bright March day with a sourdough baguette from Les Pains de Papy.

750g broad beans in their pods, podded, or 375g frozen broad beans
1 tbsp olive oil
100g pancetta, cut into small cubes
1 garlic clove, peeled and sliced into slivers
2 dried red chillies, crushed
1 few leaves of fresh mint, washed, dried and roughly chopped
3 tbsp extra virgin olive oil
juice of ½ lemon
2 small round soft-leaved lettuce, leaves separated, washed and dried
200g feta cheese, ideally barrel-aged, roughly broken into pieces

Blanch the broad beans in boiling, unsalted water for 3-4 minutes or until just cooked. Then drain.

Heat the olive oil in a frying pan and add the pancetta. As it starts to colour, add the garlic shivers and the crushed chillies. When the garlic turns golden, add the broad beans and mint and toss all the ingredients together.

To make a dressing, combine the olive oil with the juice of half a lemon in a small bowl and season with black pepper (you don’t need salt as the pancetta and feta are salty).

Put the salad leaves in a bowl and toss with the dressing and the feta cheese, then spoon the broad beans and pancetta over the top.


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