Continuing our slightly broad bean dominated meals I made this salad last week (I think). I made a lot and had leftovers for lunch the next day. I used chunks of Oxford Sandy and Black smoked belly for it, but I think I would prefer the bacon to be cut a little smaller in future. It also includes courgettes because at this time of year everything includes courgettes.
Broad bean, bacon and courgette salad: podded broadbeans, come chopped up bacon or pancetta, couple of small courgettes, handful of mint, little bit of dill if you have any, juice of a lemon, olive oil, seasoning.
Cook the beans in boiling water, refresh under cold water and then remove the tough outer skins. Gently fry the bacon in a frying pan, add in the courgette, when it is all nearly done, add in the broad beans and herbs. Add the lemon juice and then season to taste – the bacon makes it quite salty.
This is easy-peasy isn’t it?
We had it with homemade ricotta-stuffed courgette flowers which are my favourite – see here for how. This time the ricotta was mixed with a little homemade pesto instead of lemon zest.
Off to write now …. more later