Angela Hartnett Broad Bean Pancetta and Courgette Salad Recipe
This vibrant broad bean, pancetta and courgette salad from the Cucina cookbook is finished with vinaigrette and walnuts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 75g pancetta, cut into pieces about 1 x 2 cm
- 200g podded broad beans (about 1 kg unpodded)
- 8 baby or 4 medium courgettes
- 4 tbsp olive oil
- 1 quantity Classic vinaigrette (see below for ingredients and method)
- salt and freshly ground black pepper
- 10 walnut halves, roughly chopped, to serve
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