The crispiness of the pancetta in this quick salad recipe makes a great contrast with the subtle softness of the broad beans.
Serves 4
Ready in 25 minutes
Per serving:
515kcals
31.4g fat (8.1g saturated)
26.3g protein
33.9g carbs
3.6g sugar
3g salt
1. 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.
2. 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 and into a large bowl.
3. Crush 1 garlic clove and put into a small bowl. Whisk together with the oil, lemon juice and some seasoning.
4. 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.
© delicious. magazine
This can take an unoaked Chardonnay, or a light red – try a Cabernet Franc.
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