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Broad bean, pancetta and mint salad
Serves 4 as a starter or side | prep 35 mins | total time
Broad bean, pancetta and mint salad
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Serves 4 as a starter or side | prep 35 mins | total time
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
Rate
Nutritional information (per serving)
Calories
327Kcal
Fat
23gr
Saturates
7gr
Carbs
9gr
Sugars
4gr
Fibre
8gr
Protein
17gr
Salt
2.6gr
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.