Broad bean, pancetta and mint salad
Serves: 4 as a starter or side
Prep time: 35 minsTotal time: 
Recipe photograph by Toby Scott
Broad bean, pancetta and mint salad
Popped from their pods and inner skins, broad beans are sweet and tender early on in the season. They make a hearty addition to this salad and have a natural affinity with salty pancetta and fresh mint
Serves: 4 as a starter or side
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
327Kcal
Fat
23gr
Saturates
7gr
Carbs
9gr
Sugars
4gr
Fibre
8gr
Protein
17gr
Salt
2.6gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 400g fresh or frozen broad beans
- 1 x 206g pack cubetti di pancetta
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp honey
- 1 tsp Dijon mustard
- 2 tbsp chopped mint
- 2 Little Gem lettuces
- 20g pecorino shavings
Step by step
- Boil the broad beans in salted water for 3 minutes, until just tender. Drain and refresh in iced water, then drain again. Remove the beans from their inner skins and set aside.
- Heat a frying pan then dry-fry the pancetta over a medium heat for around 8 minutes until crispy and the fat has rendered down. Whisk the olive oil, lemon, honey, mustard and most of the mint together in a bowl and season to taste. Separate the Little Gem lettuces into leaves.
- Drain the pancetta on kitchen paper then toss with the broad beans, Little Gem leaves and the mint dressing.
- Scatter with the pecorino shavings and tear the reserved mint leaves over the top of the salad.
