Broad bean, pancetta & feta salad

You will need 1kg of unshelled fresh broad beans for this recipe.

 

Ingredients

375g (21/2 cups) shelled fresh broad beans
100g thinly sliced mild pancetta, coarsely chopped
80g baby rocket leaves
1 red onion, halved, thinly sliced
16 fresh basil leaves, torn
2 tbs red wine vinegar
2 tsp olive oil
1 tsp wholegrain mustard
1 garlic clove, crushed
Pinch of salt
60g reduced-fat feta, crumbled

 

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Method

1. Cook the broad beans in a medium saucepan of salted boiling water for 8 minutes or until tender. Drain. Refresh under cold running water. Remove skins and place in a large serving bowl.
2. Heat a small non-stick frying pan over medium-high heat. Add pancetta and cook, stirring, for 3 minutes or until crisp. Remove from heat.
3. Add the pancetta, rocket, onion and basil to the broad beans and gently toss until combined.
4. Whisk together the vinegar, oil, mustard and garlic in a jug. Taste and season with salt. Drizzle over broad bean mixture and gently toss to coat.
5. Sprinkle feta over broad bean salad and serve immediately.