Roast lardons, sweet potato, chickpeas and runner beans

Name: Roast lardons, sweet potato, chickpeas and runner beans
Cuisine: French
Ingredients: 200 g (7 oz.) lardons; 1 tbsp olive oil; 1 small red onion, halved and thinly sliced; 3 garlic cloves, thinly sliced; 1 tbsp freshly chopped thyme, rosemary or sage, or a mixture; 1 tbsp freshly chopped thyme, rosemary or sage, or a mixture; 1 tbsp freshly chopped thyme, rosemary or sage, or a mixture; 1 kg (2 lb. 2 oz.) sweet potatoes, peeled and cut into chunks; 250 g (9 oz./1½ cups) cooked chickpeas (a 400 g/14 oz. can chickpeas gives you roughly this amount); 250 g (9 oz./1½ cups) cooked chickpeas (a 400 g/14 oz. can chickpeas gives you roughly this amount); 300 g (10½ oz.) runner (pole) beans, strings removed, topped and tailed then cut on an angle

Preparation info

For
6
as a starter or side dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

For those unfamiliar with them, lardons are smallish diced or baton-shaped pieces of smoked or unsmoked bacon. In France they go in everything from frisée (curly endive) salads with goats’ cheese to Coq au Vin or Quiche Lorraine. If you can’t buy them, simply cut thickly sliced streaky (belly) bacon into pieces. This is good served as a hearty starter in cooler months and it can also be served as the carbohydrate component in a main meal with roast fish or poultry on top. For brunch, serve

Ingredients

Europe
France
Starter
Brunch
Side dish
Gluten-free

Ingredients

Method