Broad Bean Kernel, Avocado and Bacon Salad

If you use fresh broad beans for this delicious salad, make sure they are small and only recently picked. If you decide to use frozen, there is no need to boil them; simply put them in a bowl, pour boiling water over and leave for a minute or two, then drain and press them out of their skins as for the fresh beans.


  • 800 g/ lb fresh broad beans or 350 g/12 oz frozen broad beans
  • tablespoons white wine vinegar
  • 2 teaspoons French mustard
  • 4 tablespoons extra virgin olive oil
  • 3-4 pinches cayenne pepper
  • 2 avocados (ripe but not too soft)
  • 175 g/6 oz thin rashers rindless smoked bacon
  • bunch fresh dill, chopped
  • salt


Pod the fresh broad beans. Bring a saucepan of water to the boil, put in the beans and cook for only 3-4 minutes, then drain. Pop the green insides out of their skins into a salad bowl. Put the vinegar, mustard and olive oil into a jam jar with the cayenne pepper and some salt.

Shortly before you eat, cut the avocados in half, remove the stones and carefully peel off the skin. Then cut them thinly across in half-moon slices and put into the salad bowl with the broad beans. Shake the dressing in the jar and mix it into the broad beans and avocado. Slice the bacon up fairly small. Put a dry frying pan over a fairly high heat and toss the bacon pieces around until crisp. Add to the salad together with the chopped dill and serve immediately.