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Broad Beans with mustard vinaigrette
500 g fresh podded broad beans
100g pancetta (or streaky bacon), chopped
3 tablespoons extra virgin olive oil
Slurp red wine vinegar
2 tablespoons Dijon mustard
Salt and black pepper
Chopped sage leaves
3 handfuls rocket or young spinach leaves for serving
Steam or blanch the broad beans fairly briefly so they are still firm but no longer raw. Lay on kitchen paper or a tea towel to dry. Fry pancetta in a very little olive oil until crisp. Mix beans and pancetta. Make the vinaigrette with the remaining ingredients and mix with the still-warm beans and pancetta. Serve on a bed of rocket with chopped sage leaves sprinkled over.
Broad Bean Hummus
2 cups broad beans, cooked and peeled,
4 anchovies
4 cloves garlic
4 tablespoons olive oil
4 tablespoons grated parmesan
12 mint leaves
salt and pepper to taste
Process all ingredients together
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