The crispiness of the pancetta in this quick salad recipe makes a great contrast with the subtle softness of the broad beans.
Ingredients
- 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
Method
- 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.