Bacon, pea and goat’s cheese salad

Bacon, pea and goat’s cheese salad

In this summery salad recipe, we use goat bacon – from the delicious. magazine Produce Award winners Broughgammon Farm – but if you can’t get this, use very good-quality lean smoked streaky bacon instead.

Bacon, pea and goat’s cheese salad

You can find out more about Broughgammon Farm, and the other Produce Award winners, here.

  • Serves icon Serves 4 as a starter or light lunch
  • Time icon Hands-on time 30 min, oven time 15-20 min

In this summery salad recipe, we use goat bacon – from the delicious. magazine Produce Award winners Broughgammon Farm – but if you can’t get this, use very good-quality lean smoked streaky bacon instead.

You can find out more about Broughgammon Farm, and the other Produce Award winners, here.

Nutrition: per serving

Calories
519kcals
Fat
41.1g (14.3g saturated)
Protein
25.9g
Carbohydrates
8.8g (3.7g sugars)
Fibre
4g
Salt
2.8g

Ingredients

  • 12 rashers goat bacon (see intro)
  • 200g sugar snap peas
  • 250g fresh (or frozen) shelled peas
  • 4 big handfuls pea shoots
  • 125g fresh goat’s cheese or goat’s curd

For the dressing

  • 1 tsp dijon mustard (see tips)
  • Finely grated zest and juice 1 lemon
  • 100ml extra-virgin olive oil, plus an extra splash
  • 25g fresh goat’s cheese or goat’s curd
  • 1 small banana shallot, peeled and finely sliced
  • 30 fresh mint leaves, finely shredded, plus a few extra for sprinkling
  • 4 bushy fresh tarragon sprigs, leaves picked and roughly chopped
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Method

  1. Arrange the bacon rashers in a single layer in a roasting tray, put in a cold oven and set the heat to 200°C/180°C fan/gas 6. Cook for 15-20 minutes until crisp and golden. Remove and drain on kitchen paper (alternatively, fry slowly in a large frying pan).
  2. Bring a pan of salted water to the boil and cook the sugar snaps and peas for about 2 minutes until just tender. Drain and tip into a bowl of cold water to cool, then drain again (see Make Ahead).
  3. For the dressing, put the mustard in a small mixing bowl with the lemon zest and juice. Slowly whisk in the olive oil until the mixture thickens and emulsifies. Finally, whisk in the 25g goat’s cheese/curd to make a creamy dressing. Season well with salt and pepper, then stir in the sliced shallot and herbs.
  4. Lightly toss the drained sugar snaps and peas with the pea shoots and pile onto a serving platter (or divide among 4 plates). Pour over a little of the dressing.
  5. Dot the 125g goat’s cheese/curd over the top, then tear each rasher of bacon into a few pieces and scatter over the salad. Add a few mint leaves, a splash of olive oil and serve with the remaining dressing.

Nutrition

Nutrition: per serving
Calories
519kcals
Fat
41.1g (14.3g saturated)
Protein
25.9g
Carbohydrates
8.8g (3.7g sugars)
Fibre
4g
Salt
2.8g

delicious. tips

  1. For gluten-free diets, check the dijon label to ensure it’s suitable.

  2. Make up to the end of step 2, cover and chill separately up to a day ahead.

  3. Sauvignon blanc has the citrus tang to suit this dish. Choose a bottle from Sancerre, Pouilly-Fumé or Touraine in the Loire Valley.

Buy ingredients online

Recipe By:

Lucas Hollweg

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