This lunch is packed full of spring green goodness and is grain and gluten free. A green bean and bacon salad with lettuce wraps of goats cheese and walnuts dressed in honey .There is something otherworldly about creamy goats cheese and a good honey, it is one of my favourite food combinations. Mixed with a few walnuts and encased in a boat of a little gem lettuce leave and you have something really wonderful but stupendously simple.
I almost feel guilty calling this a recipe, as the cooking is minimal, it is more of a construct. But one with such wonderful flavours and taste I would feel guilty if I didn’t share it.
The green pea and bean salad again is very straightforward but full of flavour. When eating the bean salad with a friend for lunch at the weekend, he remarked he would buy tubs of stuff if he could. High praise indeed. I hope you enjoy it too.
makes 2 lunches
- a splash of extra virgin olive oil
- 4-5 rashes of streaky bacon or pancetta (ideally organic)
- 1 1/2 cups, 192 grams of frozen petit pois
- 1/12 cups, 192 grams, of frozen podded broad/fava beans
- 2 x tablespoons of extra virgin olive oil
- 1 x tablespoon of red wine vinegar
- 2 x tablespoons of finely chopped mint
- Maldon or alternative sea salt and ground pepper to season
- 65g, 2/3 of a cup, 2.40z, of soft goats cheese cut into thin strips
- 1 x little gem heart lettuce washed and broken in to separate leaves
- 1 x small hand full of walnuts
- runny honey (preferably organic)
- generous pinch of Maldon or other sea salt
- heat some extra virgin olive oil in a pan and gently fry your bacon or pancetta until a little golden (2-3 mins) and then cut in to small strips and put to one side
- bring a pan of water to the boil, once boiling keep the water boiling and add the frozen broad beans for 4 mins, then add the peas and boil together for 1 final minute together.
- drain and run the beans and peas under cold water for a min or so
- mix the oil and red vinegar together and add the bacon to the peas and beans
- Dress the beans, peas and bacon with the mixed oil and then mix in the chopped mint and season with salt and pepper
- Divide the goats cheese across the leaves, scatter with the walnuts and then drizzle the honey over the top. Enjoy!
Notes: The green bean salad will keep in a fridge for up to 3 days covered. The goats cheese lettuce wraps will keep for 12 hours covered.