Serves 4

Broad bean, mint and crispy pancetta salad recipe

rate this recipe Thanks for rating!

Ready in 25 minutes

12 thin slices pancetta
750g freshly-shelled or frozen broad beans
2 garlic cloves
3 tbsp extra-virgin olive oil, plus a little extra for drizzling
1 tbsp lemon juice
Large handful fresh mint, chopped
4 slices sourdough bread

Add to my cookbook

Print this recipe

Email a friend

1. Preheat the grill to high. Lay the pancetta on a grill rack resting over a tray. Grill for 4-5 minutes, until crisp. Set aside on the rack to cool.
2. Bring a large pan of lightly salted water to the boil. Add the beans and cook for 2-3 minutes if fresh, 4 minutes if frozen, until just tender. Drain well, refresh in cold water and drain again. Slip each bean out of its skin and into a large bowl.
3. Crush 1 garlic clove and put into a small bowl. Whisk together with the oil, lemon juice and some seasoning.
4. To serve, drizzle the dressing over the beans, add the mint and gently toss together. Toast the sourdough slices, then rub 1 side of each with the remaining garlic and drizzle with a little olive oil. Place 1 slice of bread on each plate and pile the beans on top. Top each with 3 pancetta slices.

Nutritional info

Per serving: 515kcals, 31.4g fat (8.1g saturated), 26.3g protein, 33.9g carbs, 3.6g sugar, 3g salt

Wine Recommendation

Wine note: This can take an unoaked Chardonnay, or a light red – try a Cabernet Franc.

Broad bean, mint and crispy pancetta salad recipe

Other recipes by Kate Belcher

Other Italian recipes

Low-fat tiramisu recipe

Stuffed pasta shells with roasted tomato ragu recipe

Tagliatelle with field mushrooms, lemon and tarragon recipe

Quick baked gnocchi with chorizo, spinach and mozzarella recipe

Cauliflower tortelloni cheese recipe

Sausage and roast vegetable pasta bake recipe

Salmon gnocchi bake recipe

A rather old-fashioned rice salad recipe

Italian baked almond cheesecake recipe

Crispy gnocci with olives and sun-dried tomatoes recipe

BBQ recipes

Picnic dishes

Fast family food

In This Month's Issue

This month's cover dish

Rum-soaked baked peaches with Jamaican ginger cake recipe

Try these new recipes:

Summer pudding stacks recipe

Toffee fudge and strawberry cheesecake recipe

Breast of lamb stuffed with feta and mint recipe

Oriental mushroom and pak choi stir-fry recipe

Chicken and chilli chocolate stew recipe

Baked honeycomb Alaska recipe

Lamb and apricots recipe

Lamb chops with avocado salsa recipe

Roasted shallot, mushroom and smoked sausage tart recipe

Chilli crab and prawn tarts recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

August issue on sale 3 July

50 easy summer recipes... Brilliant no-cook suppers... Bill Granger's easy Indian... Gordon Ramsay's protégé, Jason Atherton of Maze Grill, cooks perfect steak... Foodie's guide to the A1...

Win a Belling range cooker

There are four to be won, each worth £1,199 each.

Buy 3 issues of delicious. for just £1

At last, the subscription offer of your dreams...