BROAD BEANS, LARDONS AND SUN DRIED TOMATOES

This salad salty, crispy lardons, sweet broad beans and rich tomatoes…a perfect melody of flavours and textures.

INGREDIENTS

200g frozen broad beans
100g lardons
1 tablespoon Oliver oil
1 red onion thinly sliced
4 sun-dried tomatoes
1 tablespoon red wine vinegar
1 teaspoon of Dijon mustard
1 teaspoon sugar
Salt and pepper

METHOD

Use a sharp knife make a slit in each bean and pop out the little bean”let” inside.

Cook the beans between 2 to 3 minutes. Drain.

Fry the lardons in the oil till lightly brown, add the onion and garlic and continue cooking till the onion softens. Add the beans and warm through.

Take off the heat and allow to cool.

Stir in the sun-dried tomatoes, and the vinegar, sugar, mustard and season.

Mix once more and serve warm.

Original Recipe Sophia Grigson