Warm Salad of Jersey Royals, Crispy Pancetta and Broad Beans
By MorrisonsThis warm Jersey Royal salad matches perfectly to a Fleurie red wine, for a great healthy summer recipe. Outside Jersey Royal season, try this recipe with new potatoes.Time and servings
Ingredients
12 total- 1 tsp of caster sugar
- 2 tbsp of wholegrain mustard
- 200 g of cherry tomatoes, halved
- 0.5 cucumber
- 500 g of frozen broad beans, as per prepare ahead instruction
- 3 tbsp of mint leaves
- 4 tbsp of extra virgin olive oil
- 800 g of jersey royals, scrubbed and halved
- 110 g of mixed salad leaves
- 1 lemon, finely grated zest only
- 140 g of pancetta
- 2 tbsp of white wine vinegar
Method
6 stepsStep 1
Bring a pan of lightly salted water to the boil and cook the potatoes for 12-15 minutes. Add the peeled broad beans for the final 2 minutes of cooking time. Drain well.
Step 2
Dry-fry the pancetta in a non-stick pan for 6-8 minutes until crispy. Drain on kitchen paper.
Step 3
Peel the cucumber and slice in half lengthways, drag a teaspoon down the centre of each half to remove the seeds. Dice the flesh roughly and toss in a bowl with the cherry tomatoes, mint leaves, cooked beans and potatoes.
Step 4
Divide the salad leaves between 4 serving plates. Top with the potato mixture and scatter the pancetta over the top.
Step 5
Mix all of the olive oil, mustard, white wine vinegar, lemon zest and sugar together and drizzle over the salad. Toss well.
Step 6
Serve alongside our recommended wine.