Broad bean, pancetta and feta salad

INGREDIENTS

400g podded fresh or frozen broad beans, approximately 1.2 kg unpodded

10 thin slices mild pancetta

80g baby spinach leaves

1 large handful mint

100g soft goat’s milk feta

LEMON DRESSING

2 tablespoons lemon juice

1 garlic clove, crushed

1/2 teaspoon sugar

80ml extra-virgin olive oil

sea salt and freshly ground black pepper

METHOD

Bring a large saucepan of salted water to the boil. Cook the broad beans for 6 minutes, or until tender. Drain and refresh under cold running water. Remove and discard the skins.

Preheat a large frying pan over low–medium heat. Cook the pancetta for 4–5 minutes, or until very crisp and golden-brown.

To make the dressing, combine the lemon juice, garlic and sugar in a small bowl. Gradually whisk in the oil and season with salt and pepper.

Combine the pancetta, broad beans, spinach and mint in a medium-sized bowl. Add knobs of feta and pour over the dressing. Toss to coat.

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