Ingredients Jump to Instructions ↓

  1. 750g (1lb 7oz) freshly shelled or frozen broad beans

  2. 100g (3 1/2 oz) smoked pancetta slices, chopped

  3. 1 clove garlic, crushed

  4. 350g (12oz) baby new potatoes, cooked and thickly sliced

  5. 2tbsp freshly chopped parsley

  6. 1tbsp (15ml) sherry vinegar

  7. 2tsp wholegrain mustard

  8. 1tbsp clear honey

  9. 115g (4oz) Edam cheese, cubed

Instructions Jump to Ingredients ↑

  1. Place the pancetta in a large frying pan with the garlic and cook for 3-4 mins until crispy.

  2. Meanwhile, cook the broad beans in lightly salted boiling water, for 2-3 mins if fresh, 4 mins 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. Add the sliced potatoes to the pancetta and cook for 2-3 mins. Stir in the beans and parsley and gently heat through.

  4. Transfer to a bowl and sprinkle over the cheese. Whisk together the mustard with the honey and vinegar and pour over the salad. Toss gently and serve immediately with crusty bread.


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