Broad beans with mint, feta & pancetta
Prep 25 mins | Cook 10 mins | Serves 4 as a side dish
11⁄2 kgs broad beans, shelled
Olive oil cooking spray
125g sliced pancetta, chopped
80g Greek feta cheese, crumbled
1⁄4 cup mint leaves, roughly chopped
2 tbs extra virgin olive oil
1 tbs lemon juice
Step 1 Bring a medium frying pan of water to the boil over high heat. Add shelled broad beans and cook for 2 minutes. Drain and refresh in cold water. Peel beans to remove the tough outer skin. Place beans in a large bowl. Set aside.
Step 2 Wipe frying pan clean with paper towel and grease with oil spray. Heat over medium-high heat. Add pancetta and cook, stirring often, for 4–5 minutes or until crisp. Drain on paper towel.
Step 3 Break pancetta into large pieces. Add pancetta, feta and mint to broad beans. Drizzle with extra virgin olive oil and lemon juice. Season with salt and pepper to taste. Toss gently to combine and serve.
Good for you ... Broad Beans
A source of protein and iron, making them especially valuable for those who choose a vegetarian diet.
A good source of B vitamins, including thiamin (vitamin B1), riboflavin (vitamin B2) and niacin (vitamin B3), all of which are used in the body’s production of energy from proteins, fats and carbohydrates.
A good source of vitamin C which is important for the normal functioning of the body’s immune system.
One of the best sources of dietary fibre among vegetable. Dietary fibre is important to keep the intestine functioning normally.