Broad bean, pancetta and feta salad

This broad bean salad is a delicious combination of textures and flavours.

Recipe «Broad bean, pancetta and feta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 375g shelled fresh broad beans, 100g Primo Gourmet Selection Pancetta, coarsely chopped, 80g baby rocket leaves, 1 red onion, halved, thinly sliced, 16 fresh basil leaves, torn , 2 tbsp red wine vinegar, 2 tsp olive oil, 1 tsp wholegrain mustard , 1 garlic clove, crushed, Pinch of salt, 60g low-fat feta, crumbled.

Ingredients:

• 375g shelled fresh broad beans 
• 100g Primo Gourmet Selection Pancetta, coarsely chopped 
• 80g baby rocket leaves 
• 1 red onion, halved, thinly sliced 
• 16 fresh basil leaves, torn 
• 2 tbsp red wine vinegar 
• 2 tsp olive oil 
• 1 tsp wholegrain mustard 
• 1 garlic clove, crushed 
• Pinch of salt 
• 60g low-fat feta, crumbled 

Instructions

1. Cook the broad beans in a medium saucepan of salted boiling water for 8 minutes or until tender. Drain. Refresh under cold running water. Remove skins and place in a large serving bowl.
2. Heat a small non-stick frying pan over medium-high heat. Add pancetta and cook, stirring, for 3 minutes or until crisp. Remove from heat.
3. Add the pancetta, rocket, onion and basil to the broad beans and gently toss until combined.
4. Whisk together the vinegar, oil, mustard and garlic in a jug. Taste and season with salt. Drizzle over broad bean mixture and gently toss to coat.
5. Sprinkle feta over broad bean salad and serve immediately.