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A gorgeously summery salad, this is perfect for alfresco entertaining.


  • 1 tbsp olive oil

  • 200g &oz) pancetta or 5 rashers of streaky bacon, cut them into 1cm dice.

  • 400g (14oz) shelled fresh or frozen broad beans.

  • 1 tbsp chopped mint

  • 125g (141/2 oz) soft goats cheese

  • For The Dressing:

  • 2 tbsp extra-virgin olive oil

  • 1 tsp finely grated lemon zest

  • 1 tbsp lemon juice

  • Salt and ground black pepper


  • 1.

    First make the dressing by mixing together all the ingredients and seasoning with salt and pepper.

  • 2.

    Place a frying pan on a high heat, then once the pan is good and hot, pour in the olive oil, add the pancetta or bacon and fry until crispy and golden. Drain on kitchen paper and set aside.

  • 3.

    Meanwhile, bring a large saucepan of water to the boil. Add the beans and boil for ½-1 minute or until they are just cooked and then drain. If the beans are quite big, peal them at this stage (they’ll pop put of there skins easily); this isn’t essential but I think its well worth it as the skins can be tough.

  • 4.

    Dress the beans while they are still warm, and then leave to macerate for 15-20 minutes. Finally, add the cooked pancetta and the mint to the beans, crumble the cheese over the top to serve.


If your broad beans are small say no bigger than your thumb nail, then it may not be necessary to peal off their skins after cooking. You can use a harder cheese such as feta or pecorino instead of the soft goat’s cheese if you prefer.

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