Broad Bean Kernel, Avocado and Bacon Salad

Name: Broad Bean Kernel, Avocado and Bacon Salad
Yield: Serves 4
Ingredients: 175 g/6 oz thin rashers rindless smoked bacon; 2 avocados (ripe but not too soft); 3-4 pinches cayenne pepper; 4 tablespoons extra virgin olive oil; salt; bunch fresh dill, chopped; 1½ tablespoons white wine vinegar; 2 teaspoons French mustard; 800 g/1¾ lb fresh broad beans or 350 g/12 oz frozen broad beans

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

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.

Ingredients

800 g/1¾ lb fresh broad beans or 350 g/12

Gluten-free

Method

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