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Recipe

Mozzarella, broad bean and pancetta salad

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Mozzarella, broad bean and pancetta salad
  • 1 tablespoon olive oil
  • 6 slice thin pancetta
  • 2 cup shelled broad beans, blanched, skins removed
  • 180 gram tub baby bocconcini, halved
  • 1/2 bunch basil leaves
  • 1/2 bunch parsley leaves
  • 1/2 bunch mint leaves
  • 1 lemon, zest finely grated and juiced
  • 1 tablespoon extra-virgin olive oil

Method

Mozzarella, broad bean and pancetta salad
  • 1
    Heat oil in frying pan on medium. Fry pancetta 1-2 minutes until crisp. Drain on paper towel.
  • 2
    Drop broad beans into boiling water 1-2 minutes to blanch. Drain and pop green beans from skins - discard skins.
  • 3
    In a serving bowl, toss broken pancetta, skinned broad beans, bocconcini, herbs, lemon and oil together. Season to taste.

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