Broad Bean, Pancetta And Feta Salad

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

The ingredient of Broad Bean Pancetta And Feta Salad

• 375g 2 1 2 cups shelled fresh broad beans
• 100g thinly sliced mild 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

The Instruction of broad bean pancetta and feta salad

• 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
• 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
• add the pancetta rocket onion and basil to the broad beans and gently toss until combined
• 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
• sprinkle feta over broad bean salad and serve immediately

Nutritions of Broad Bean Pancetta And Feta Salad

fatContent: 178 055 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 3 5 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 19 grams protein
sodiumContent: n a

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