Bacon, Pineapple & Broad Bean Salad
This recipe really couldn't be easier, with the delicious and fail safe combination of sweet pineapple, salty bacon and zesty mustard dressing, all served with fresh seasonal veggies - it’s the perfect summer treat!
Ingredients (serves 4)
8 rashers smoked back bacon
1/2 pineapple
Handful of asparagus
Handful of radishes
1 ice gem lettuce
Chives
Mint
Dressing
Dijon mustard
Chilli flakes
Olive oil
White balsamic vinegar
Salt
Pepper
Grill the bacon until the edges turn crisp, remove from the pan, cut in to slices and set aside.
Cut the pineapple into bite-sized chunks and grill in the same pan until caramelised, then set aside.
Boil the broad beans until they float to the surface of the pan, add the asparagus and cook for a further 2 minutes, or until tender. Blanche in ice cold water to stop the cooking process. If you have the time and feeling fancy, peel the broad beans for a more creamy texture.
Drain the asparagus and broad beans, then pop in to a large bowl with the bacon and pineapple.
Slice the radishes in to discs, remove the mint leaves from the stem, dice the chives. Add to the bowl.
Separate the lettuce, leaving the smaller leaves whole and halving the larger leaves lengthways. Add to the bowl.
Make a simple dressing using the mustard, chilli flakes, olive oil, white balsamic (or white wine vinegar) and season to taste.
Combine the ingredients with the zesty dressing and enjoy!
*Use feta as a delicious veggie alternative to bacon
