In this recipe, bacon is fried until crisp, then tossed with cooked potatoes, broad beans, a little olive oil, freshly chopped parsley and some vinegar. It makes for a warm, hearty salad that's delicious at any time of the year.
- 100g fresh broad beans, podded
- 250g new potatoes
- 4 slices smoked bacon
- 1 tbsp. each oil and butter
- 2 tbsp. freshly chopped parsley
- 2 tbsp. red wine or balsamic vinegar
Place potatoes into a pan of salted water. Bring to the boil, reduce to a simmer and cook for 15-20 minutes or until tender. Add broad beans for the last 5 minutes of cooking. Drain and leave to cool slightly. When the beans are cool enough to handle, squeeze them out of their skins. Halve the potatoes.
Dice the bacon. Head butter and oil together in a large frying pan. Add the bacon and fry until golden then remove with a slotted spoon and drain on kitchen paper. Add the potatoes to the pan and fry until golden and crisp, adding more oil if needed. Add the beans, bacon, parsley and balsamic and toss to combine all ingredients.