Broad bean, pancetta and feta salad

Broad bean, pancetta and feta salad

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
400g podded fresh or frozen broad beans, approximately 1.2 kg unpodded
10 thin slices mild pancetta
80g baby spinach leaves
1 large handful mint
100g soft goat’s milk feta

Lemon dressing

Quantity Ingredient
2 tablespoons lemon juice
1 garlic clove, crushed
1/2 teaspoon sugar
80ml extra-virgin olive oil
sea salt and freshly ground black pepper

Method

  1. Bring a large saucepan of salted water to the boil. Cook the broad beans for 6 minutes, or until tender. Drain and refresh under cold running water. Remove and discard the skins.
  2. Preheat a large frying pan over low–medium heat. Cook the pancetta for 4–5 minutes, or until very crisp and golden-brown.
  3. To make the dressing, combine the lemon juice, garlic and sugar in a small bowl. Gradually whisk in the oil and season with salt and pepper.
  4. Combine the pancetta, broad beans, spinach and mint in a medium-sized bowl. Add knobs of feta and pour over the dressing. Toss to coat.
Tags:
Great
Pub
Food
Rachael
Lane
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