A broccolini salad

An improvised salad, based on the premise that pancetta, broad beans and feta make a lovely Ménage à trois.

Ingredients:

• 12 thin slices of pancetta
• 3 slices of prosciutto
• 2 small bunches of brococolini - ends trimmed and peeled if desired
• 500g bag of frozen broad beans (it is Autumn)
• 2 small handfuls of baby chard leaves
• 1 bunch of mint
• small handful of parsley
• 100g of feta - diced (5mm cubes) or crumbled
• olive oil
• 1 lemon

How?

(1) Fry the pancetta and prosciutto in a pan with a splash of olive oil. You could of course use either on its own. When suitably crisp, set aside. (2) Bring a large pot of water to the boil and add the broccolini and a tablespoon of salt. Boil and cook for a few minutes, no more, removing the florets and refreshing in cold water, before setting aside in a large bowl and tossing with olive oil and a squeeze of lemon juice. (3) To the same pot of boiling water (once the broccolini has been removed) add the frozen broad beans and after 1-2 minutes, strain and remove, before once again refreshing under cold water. Remove the beans from their grey/white pods and place the podded beans in the same bowl as the broccolini. (4) Take a handful of the larger mint leaves and pound in a mortar and pestle. Once bruised and crushed, add the juice of half a lemon and a similar amount of olive oil. Add two thirds of this to the resting broad beans and broccolini and toss. (5) Now construct the salad. Layer the chard, the cooked and dressed vegetables, some feta and crumble some of the pancetta. Repeat as needed and the dress with the smaller mint leaves, the parsley and sprinkle with the remains of the mint / lemon dressing.