Warm broad bean, pancetta & goat's cheese salad
In just 10 minutes you could be enjoying this light and summery salad
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Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 10 minutes
- Cook the pancetta in the olive oil until crisp and golden. Add the vinegar and whisk to make a dressing. Toss the warm broad beans with the dressing and parsley then scatter the goat's cheese over. Serve in bowls with crusty bread.
449 kcalories, protein 26.1g, carbohydrate 8.7g, fat 40.3 g, saturated fat 14.9g, fibre 8.2g, salt 2.88 g
Recipe from olive magazine, June 2007.
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http://www.bbcgoodfood.com/recipes/4422/
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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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A perfect dish to just bung in the oven and forget about while you worry about the rest of the meal
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Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 10 minutesIngredients
- 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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