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Warm Salad of Jersey Royals, Crispy Pancetta and Broad Beans
Warm Salad of Jersey Royals, Crispy Pancetta and Broad Beans
By Morrisons
Published on 07 January 2021
This 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
40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 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
Step 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.