Fresh asparagus, pea and broad bean salad with pancetta and pine nuts
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Fresh asparagus, pea and broad bean salad with pancetta and pine nuts
British starters
Starters recipes




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INGREDIENTS
1 whole Garlic clove(s)
300 g Broad bean(s)
12 whole Pancetta slice(s)
50 g Pine kernel(s)
150 g Fresh pea(s)
100 g parmesan
0.5 bunch Fresh mint
150 ml olive oil
2 whole Lemon(s)
100 g Mixed salad leaves
24 whole Green asparagus
6 pinch(es) Maldon salt
6 Turn Freshly ground black pepper
 

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DIRECTIONS
01
Preheat the oven to 180'C

02
Pod the broad beans

03
Peel and finely dice the garlic

04
Pick the mint leaves and discard the stalks

05
Juice the lemons

06
Grate half of the parmesan and make parmesan shavings with the rest

07
Wash and dry the salad leaves

08
Lay the pancetta out on a baking tray and cover with a second baking tray

09
Transfer to the oven and cook for 7 minutes until brown and crispy

10
Roast the pine nuts for 6-7 minutes until golden brown

11
Break the tough stems from the asparagus and then cook in rapidly boiling, salted water for 3 minutes.Remove from the pan and plunge into ice water to stop the cooking process

12
Blanch the peas and broad beans in the same way for 2minutes

13
To make the dressing: blitz the broad beans with the garlic and mint

14
Add the olive oil and season with salt and freshly ground pepper and then add the grated parmesan cheese

15
To serve the salad, mix the dressing with the peas and asparagus

16
Dress the leaves with olive oil and season with salt and black pepper

17
Place the leaves in a bowl, spoon in the dressed peas and asparagus, add the pine nuts and then finish with the crisp pancetta and parmesan shavings.

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