Pea, Broad Bean and Bacon Salad

I’m not entirely convinced that salad is the right term for this dish, given that the vegetables were pretty heavily outweighed by bacon, cheese and bread fried in olive oil but, as I can’t think of anything better, that’s what we’re going with.

Very easy to put together, just steam the peas and broad beans and then double-pod the beans. Fry the bacon and the bread, tear up the mozarella and mix together with the dressing (olive oil, lemon juice, Dijon mustard, salt and pepper and some finely chopped mint).

Although simple, this was a great dish for a hot evening. I didn’t have to have the oven on and only had to stand in front of the hob for a short time. It was more substantial than just a green or mixed salad too which means we won’t be raiding the cupboards later on.