Warm broad bean salad with crisp bacon recipe

By Debbie Major

  1. Serves 4
  2. Takes 40 minutes to make, 15 minutes to cook
  3. Rating

This warm broad bean and bacon salad recipe is great served with hunks of fresh crusty white bread.

tried and tested
Warm broad bean salad with crisp bacon


  1. 500g podded broad beans
  2. 150g rindless, smoked, dry cured streaky bacon
  3. 3 tbsp extra-virgin olive oil, plus 1 tsp and extra to serve
  4. 1 fat garlic clove, finely chopped
  5. 50g (1-2) shallots, finely chopped
  6. 1 tbsp lemon juice
  7. 2 tbsp coarsely chopped fresh flatleaf parsley or mint
  8. Sea salt flakes


  1. 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. 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. 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. 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.

More recipe ideas

Exotic vegetarian recipes
Celebrate broad beans
Recipes with beans
Know your beans
August seasonal foods


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