Warm broad bean, pancetta & goat's cheese salad

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• Jack

  05 August 2009

  Jack rated and commented on this recipe

  

  I made this as a side dish and served it with salmon fillets. It was delicious.

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• Florence

  27 April 2011

  Florence rated and commented on this recipe

  

  Delicious! I served this with Italian chicken with ham, basil and beans. Instead of broad beans, I used soya beans.

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Ingredients

• 75g cubetti di pancetta
• 1 tbsp sherry or red wine vinegar
• 100g goat's cheese , crumbled
• 300g single podded and cooked broad beans
• a small bunch of flat-leaf parsley , leaves only
• 3 tbsp olive oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 10 minutes

Ingredients

• 75g cubetti di pancetta
• 1 tbsp sherry or red wine vinegar
• 100g goat's cheese , crumbled
• 300g single podded and cooked broad beans
• a small bunch of flat-leaf parsley , leaves only
• 3 tbsp olive oil

449 kcalories, protein 26.1g, carbohydrate 8.7g, fat 40.3 g, saturated fat 14.9g, fibre 8.2g, salt 2.88 g

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