Warm Broad Bean, Edam and Pancetta Salad
This warm salad makes a great light lunch or could be served as an accompaniment. Tender broad beans are combined with crispy bacon, warm new potatoes and cubes of Edam in a honey and mustard dressing.
Serves 4
Preparation time: 30 minutes
Cooking time: about 10 minutes
Ingredients
750g (1lb 7oz) freshly shelled or frozen
broad beans
100g (3½oz) smoked pancetta slices, chopped
1 clove garlic, crushed
350g (12oz) baby new potatoes, cooked and thickly sliced
30ml (2tbsp) freshly chopped parsley
15ml (1tbsp) sherry vinegar
10ml (2tsp) wholegrain mustard
15ml (1tbsp) clear honey
115g (4oz) Edam cheese, cubed
Method
Place the pancetta in a large frying pan with the garlic and cook for 3-4 minutes until crispy.
Meanwhile, cook the broad beans in lightly salted boiling water, for 2-3 minutes if fresh, 4 minutes if frozen, until just tender. Drain well, refresh in cold water and drain again. Slip each bean out of its skin and into a large bowl.
Add the sliced potatoes to the pancetta and cook for 2-3 minutes. Stir in the beans and parsley and gently heat through.
Transfer to a bowl and sprinkle over the cheese. Whisk together the mustard with the honey and vinegar and pour over the salad. Toss gently and serve immediately with crusty bread.
Cook’s tip The pancetta could be replaced with streaky bacon and the broad beans for some fresh blanched peas or soya beans. Try adding a poached egg for an added boost of protein – or just if you’re feeling really hungry!