Recipes Hot Summer Salad

Hot Summer Salad

Hot Summer Salad

250g new potatoes
250g smoked panchetta or lardons
500ml Vegetable Stock
150g French beans, trimmed
300g broad beans, double podded
150g peas, fresh or frozen
Clove garlic, crushed
100g goat’s cheese

For the dressing
15g butter
2 tbsp extra virgin olive oil
1 bunch salad onions, sliced
1 tbsp balsamic vinegar
½ x 20g pack mint, freshly chopped


1.    Wash and halve the potatoes and put into a large saucepan with the vegetable stock. Season lightly. Simmer, uncovered, for 9-10 minutes, then add the French beans, peas and broad beans. Cook for a further 3-4 minutes or until the potatoes are tender, the vegetables are cooked and the stock has reduced away to a sticky glaze.
2.    Meanwhile, dry fry the lardons in a frying pan with the garlic for about five minutes until startting to crisp.
3.    To make the dressing: heat the butter and oil together in a small saucepan, add the salad onions and cook over a medium heat for 1 minute. Remove from the heat, whisk in the vinegar and mint then season to taste.
4.    Arrange the cooked vegetables in a large serving bowl, sprinkle with the lardons and goat’s cheese and drizzle with the warm dressing to serve.

Serves 4

Recipes Hot Summer Salad
Home Recipes Hot Summer Salad
Cookery course Hampshire