Broad bean and courgette salad

Michelin-starred chef Angela Hartnett gives us this seasonal recipe that takes less than 10 minutes to prepare. Easy and delicious!

Serves  4

Ingredients

75 g pancetta, cut into pieces (optional) about 1 x 2 cm
200 g podded broad beans (about 1 kg unpodded)
8 baby or 4 medium courgettes
4 tbsp olive oil
1 quantity classic vinaigrette (see below)
salt and freshly ground black pepper
10 walnut halves, roughly chopped, to serve

Method

1/ If using the pancetta, heat a frying pan over a medium heat and add the pancetta. Cook, stirring frequently, until the pieces are golden brown then transfer the pancetta and fat to a bowl and set aside.

2/ Bring a pan of water to the boil, add the broad beans and boil for 2–3 minutes. Drain and plunge into iced water; leave to cool a little before removing the skins.

3/ If using medium courgettes, cut them into four lengthways and slice into pieces about 5 mm thick. Cut baby courgettes into 4–5 pieces on the diagonal.

4/ Heat the olive oil in the frying pan over a medium heat and add the courgettes. Cook, stirring, for 2–3 minutes, or until they are a light golden colour. Add a little seasoning (remember, the pancetta is already quite salty), then add the broad beans.

5/ Cook for about 30 seconds to warm through, then add the pancetta along with its cooking fat. Mix everything together well and check the seasoning one last time.

6/ Remove from the heat and stir in the vinaigrette while still warm. Serve on individual plates, with the walnuts scattered over.

Classic Vinaigrette

Makes 120ml
20ml White Wine vinegar
Salt
100ml Olive Oil
½ tsp Dijon Mustard

Put the vinegar in a bowl, season well and mix until the salt is completely dissolved. Add the olive oil and mustard, then whisk everything together.