Broad bean, mint and crispy pancetta salad
(from Elyce123’s recipe box)
Source: delicious. August 2006
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 people
Categories: August
Ingredients
- 12 thin slices pancetta
- 750g freshly-shelled or frozen broad beans
- 2 garlic cloves
- 3 tbsp extra-virgin olive oil, plus a little extra for drizzling
- 1 tbsp lemon juice
- Large handful fresh mint, chopped
- 4 slices sourdough bread
Directions
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Preheat the grill to high. Lay the pancetta on a grill rack resting over a tray. Grill for 4-5 minutes, until crisp. Set aside on the rack to cool.
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Bring a large pan of lightly salted water to the boil. Add the beans and cook 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 into a large bowl.
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Crush 1 garlic clove and put into a small bowl. Whisk together with the oil, lemon juice and some seasoning.
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To serve, drizzle the dressing over the beans, add the mint and gently toss together. Toast the sourdough slices, then rub 1 side of each with the remaining garlic and drizzle with a little olive oil. Place 1 slice of bread on each plate and pile the beans on top. Top each with 3 pancetta slices.