Broad bean, courgette and pancetta salad recipe
Make this in July and August when broad beans appear. I recommend you buy a big chunk of pancetta and chop it up yourself – it stores in the fridge for weeks.
Ingredients
- 20 ml white wine vinegar
- 100 ml olive oil
- 0.5 tsp Dijon mustard
- 0.7 fl oz white wine vinegar
- 3.5 fl oz olive oil
- 0.5 tsp Dijon mustard
- 0.1 cup white wine vinegar
- 0.4 cup olive oil
- 0.5 tsp Dijon mustard
- 75 g pancetta, cut into 1-2cm pieces (optional)
- 200 g podded broad beans
- 8 baby courgettes, or 4 medium
- 4 tbsp olive oil
- 10 walnut halves, roughly chopped, to serve
- 2.6 oz pancetta, cut into 1-2cm pieces (optional)
- 7.1 oz podded broad beans
- 8 baby courgettes, or 4 medium
- 4 tbsp olive oil
- 10 walnut halves, roughly chopped, to serve
- 2.6 oz pancetta, cut into 1-2cm pieces (optional)
- 7.1 oz podded broad beans
- 8 baby courgettes, or 4 medium
- 4 tbsp olive oil
- 10 walnut halves, roughly chopped, to serve
Details
- Cuisine: English
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- If using the pancetta, heat a frying pan over a medium heat and add the pancetta. Cook, stirring frequently, until the pieces are golden brown. Transfer them, and the fat, to a bowl and set aside.
- Bring a pan of water to the boil, add the broad beans and boil for 2–3 minutes. Drain and plunge into iced water; leave to cool a little before removing the skins.
- If using medium courgettes, cut them into four lengthways and slice into pieces about 5 mm thick. Cut baby courgettes into 4–5 pieces on the diagonal.
- Heat the olive oil in the frying pan over a medium heat and add the courgettes. Cook, stirring, for 2–3 minutes, or until they are a light golden colour. Add a little seasoning (remember, the pancetta is already quite salty), then add the broad beans.
- Cook for about 30 seconds to warm through, then add the pancetta along with its cooking fat. Mix everything together well and check the seasoning one last time.
- To make the vinaigrette, put the vinegar in a bowl, season well with salt and mix until the salt is completely dissolved. Then add the olive oil and mustard, and whisk everything together.
- Remove from the heat and stir in the vinaigrette while still warm. Serve on individual plates, with the walnuts scattered over.
Angela’s Kitchen: 200 Quick and Easy Recipes published by Ebury Press, 2011. Angela is supporting Cancer Research UK’s new BBQ fundraising campaign. Sign up at cruk.org/BBQ
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