Читать книгу Kitchen Memories - Lucy Boyd - Страница 33

750g fresh young broad beans in their pods, podded

1 tbsp olive oil

100g pancetta, cut into small cubes

1 garlic clove, peeled and sliced into slivers

2 dried red chillies, crushed

a few leaves of fresh mint, washed, dried and roughly chopped

3 tbsp extra-virgin olive oil

juice of ½ lemon

2 small round soft-leaf lettuce, leaves separated, washed and dried

200g feta cheese, roughly broken into pieces (barrel-aged feta is delicious if you can find it)

sea salt and black pepper

Blanch the broad beans in boiling, unsalted water for 3-4 minutes or until just cooked, depending on the size of the bean. Then drain.

Heat the olive oil in a frying pan and add the pancetta. As it starts to colour, add the garlic slivers and the crushed chillies. When the garlic turns golden, add the broad beans and mint and toss all the ingredients together.

To make a dressing, combine the extra-virgin olive oil with the juice of half a lemon in a small bowl, then season with a small amount of salt (both the pancetta and feta are salty) and pepper.

Put the salad leaves in a bowl and toss with the dressing and the feta cheese, then spoon the broad beans and pancetta over the top.