Name: Broad bean, pancetta and feta salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 375g (2 1/2 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; 40.00 ml red wine vinegar; 9.20 gm olive oil; 5.90 gm wholegrain mustard; 1 garlic clove, crushed; Pinch of salt; 60g low-fat feta, crumbled

Broad bean, pancetta and feta salad

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Delightful broad bean salad with a perfect balance of textures and flavors.

Ingredients:

375g (2 1/2 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
40.00 ml red wine vinegar
9.20 gm olive oil
5.90 gm wholegrain mustard
1 garlic clove, crushed
Pinch of salt
60g low-fat feta, crumbled

Instructions:

Boil the broad beans in salted water for 8 minutes until tender, then drain and cool under cold running water. Peel the skins off and transfer to a large serving bowl.
Heat a small non-stick frying pan over medium-high heat until sizzling. Cook pancetta, stirring constantly, for 3 minutes until irresistibly crisp. Take off the heat.
Combine the pancetta, rocket, onion, and basil with the broad beans and toss gently until mixed.
Combine the vinegar, oil, mustard, and garlic in a jug, season with salt to taste. Pour over broad beans and gently mix to coat evenly.
Sprinkle the tangy feta cheese generously over the vibrant broad bean salad and serve promptly to enjoy the fresh and zesty flavors.

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