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Title: Warm Broad Bean Salad w/Bacon
Categories: Beans. pork, Vegetables, Herbs, Citrus
Yield: 4 servings

500 g (18 oz) podded broad beans
150 g (5 oz) rindless, smoked, dry
- cured streaky bacon
3 tb + 1 ts extra-virgin olive
- oil; plus extra to serve
1 Fat garlic clove; fine
- chopped
50 g (2) shallots; fine chopped
1 tb Lemon juice
2 tb Coarse chopped fresh
- flat-leaf parsley or mint
Sea salt flakes

Drop the beans into a pan of well-salted boiling water
and cook for 5 minutes or until just tender. Drain and,
when cool enough to handle, nick the skin of each one
with your fingernail and pop out the bright green beans.

Cut the bacon rashers crossways into thin strips (about
2cm). Heat the 1 tsp of oil in a large frying pan, add
the bacon and stir-fry over a high heat for about 3
minutes until crisp and golden. Tip onto a plate lined
with kitchen paper and set aside.

Add the 3 tbsp oil and the garlic to the pan and put
over a medium heat. As soon as the garlic is sizzling
(but not browned), turn down the heat, add the shallots,
then soften for 3-4 minutes. Stir in the beans. Stir for
2 minutes until warmed through.

Remove the pan from the heat and stir in the lemon
juice, most of the crisp bacon, the parsley or mint and
some seasoning to taste. Spoon onto a serving plate,
drizzle over a little more oil, then scatter over the
remaining crisp bacon and a few sea salt flakes and
serve.

RECIPE FROM: https://www.deliciousmagazine.co.uk

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