Salad of new potatoes with pancetta, broad beans & mint

Salad of new potatoes with pancetta, broad beans & mint

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(3 ratings)

Prep: 30 mins - 40 mins

Easy

Serves 2 - 4
A delicious main course salad

Nutrition and extra info

Nutrition: per serving

  • kcal662
  • fat41g
  • saturates8g
  • carbs55g
  • sugars0g
  • fibre10g
  • protein23g
  • salt1.53g
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Ingredients

  • 500g small new potato

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 140g fresh broad bean, or frozen

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 140g fresh pea

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 5 tbsp extra-virgin olive oil
  • 80g packet sliced pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 4 heaped tbsp mint leaves, stalks removed

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 25g bunch flat leaf parsley, leaves removed

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Cook the potatoes in their skins in a pan of boiling salted water. They will take between 10-12 minutes and should be tender when the point of a knife is inserted. Drain the potatoes and allow to cool.

  2. Meanwhile, place the broad beans in a large pan of boiling salted water. Cook for 3-4 minutes then tip in the peas. Boil for another 2-3 minutes until both the peas and broad beans are tender but still have some texture. Now drain and refresh in icy cold water. Remove the outer skins of the broad beans and discard, if you have the time.

  3. Heat 1 tablespoon of the extra virgin olive oil in a heavy-based saucepan and fry the pancetta until really crispy. Then tip the pancetta with its oil into a large bowl. When the potatoes are cool enough to handle, cut them in half lengthways and add to the bowl. Mix well so that the warm potatoes can absorb some of the delicious pancetta flavours.

  4. In a small food processor or with a hand blender, blend the herb leaves with two tablespoons of the extra virgin olive oil. Then add the lemon juice and whisk in the remaining oil to form an emulsion. Season well with salt and black pepper.

  5. Now throw the peas and the peeled broad beans into the bowl, pour over the dressing and gently mix together. Check the seasoning and serve immediately.

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Comments (3)

victoriacorby's picture
3

Distinctly lacking in oomph.

ade_in_the_kitchen's picture
5

Really tasty dish. The ingredients complimented each other.

mrsnoonoo's picture
4

Really liked this and made it with the suggested sticky lemon chicken. Rather than handle the potatoes when cool to cut them i did it before i cooked them. I also used just 1 tbsp of mint as that's all i had and found that enough. Will cook this again

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