Sunday, 29 July 2012
Broad Bean, Bacon and Mint Salad
Bring a pan of water to the boil (no salt) for the broad beans and cook for a few minutes until just cooked - less is best as you want them firm.
As the beans are cooking fry some bacon until crispy.
Drain the beans and leave to cool slightly then add olive oil, a dash of a good vinegar and season lightly.
When the bacon is cooked chop and add to the beans plate up and scatter with freshly choped mint and serve.
An alernative to the above is to use peas as well or replace the bacon with peas and serve on a bed of leaves.