This salad recipe makes a lovely summertime starter. Serve with hunks of fresh crusty white bread.
Ingredients
- 500g podded broad beans
- 150g rindless, smoked, dry cured streaky bacon
- 3 tbsp extra-virgin olive oil, plus 1 tsp and extra to serve
- 1 fat garlic clove, finely chopped
- 50g (1-2) shallots, finely chopped
- 1 tbsp lemon juice
- 2 tbsp coarsely chopped fresh flatleaf parsley or mint
- Sea salt flakes
Method
- 1. Drop the beans into a pan of well-salted boiling water and cook for 5 minutes or until just tender. Drain and, when cool enough to handle, nick the skin of each one with your fingernail and pop out the bright green beans.
- 2. Cut the bacon rashers crossways into thin strips (about 2cm). Heat the 1 tsp of oil in a large frying pan, add the bacon and stir-fry over a high heat for about 3 minutes until crisp and golden. Tip onto a plate lined with kitchen paper and set aside.
- 3. Add the 3 tbsp oil and the garlic to the pan and put over a medium heat. As soon as the garlic is sizzling (but not browned), turn down the heat, add the shallots, then soften for 3-4 minutes. Stir in the beans. Stir for 2 minutes until warmed through.
- 4. Remove the pan from the heat and stir in the lemon juice, most of the crisp bacon, the parsley or mint and some seasoning to taste. Spoon onto a serving plate, drizzle over a little more oil, then scatter over the remaining crisp bacon and a few sea salt flakes and serve.
Nutritional info
Per serving: 275kcals, 20.2g fat (4.6g saturated), 13.5g protein, 10.4g carbs (2.4g sugars), 1.2g salt, 10.9g fibre
Wine Recommendation
A light, gently flavoured red, such as a juicy Pinot Noir or a simple Chianti, would work here.
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