Broad Bean & Pancetta Salad

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

Few things are more rewarding than to sit in the sun with a large bowl of pods and watch the pile of beautiful, shiny beans get larger and larger as you shell them. The silky inner texture of the pods is a delight. For this recipe you only need to extract the beans from the pod – you don’t need to skin the beans themselves. Pancetta is rolled, cured pork belly and is available from good Italian delicatessens. Ask them to slice it thinly for you. If you are unable to find pancetta, use diced smoked streaky bacon instead.


  • 4 cups podded broad beans
  • 50ml (fl oz) olive oil
  • 200g (7oz) sliced pancetta, coarsely shredded
  • 1 medium-sized white-fleshed onion, peeled and finely sliced
  • 2 cloves of garlic, peeled and sliced
  • 1 cup fresh fiat-leaf parsley leaves
  • 50ml (fl oz) balsamic vinegar
  • Black pepper


Heat the oil in a deep frying pan and add the pancetta. Cook on a high heat until it begins to crisp, then add the beans and sauté until the skins start to burst, stirring gently every few seconds. Add the onion and garlic and cook for another minute, stirring well. Remove from the heat and stir in the parsley. Just before serving mix the vinegar through the salad and grind some black pepper over it.