Broad bean, courgette and pancetta salad recipe

• 75 g (2.6oz) pancetta, cut into 1-2cm pieces (optional)
• 200 g (7.1oz) podded broad beans
• 8 baby courgettes, or 4 medium
• 4 tbsp olive oil
• 10 walnut halves, roughly chopped, to serve
• 20 ml (0.7fl oz) white wine vinegar
• 100 ml (3.5fl oz) olive oil
• 0.5 tsp Dijon mustard

1. If using the pancetta, heat a frying pan over a medium heat and add the pancetta.
2. Cook, stirring frequently, until the pieces are golden brown.
3. Transfer them, and the fat, to a bowl and set aside.
4. Bring a pan of water to the boil, add the broad beans and boil for 23 minutes.
5. Drain and plunge into iced water; leave to cool a little before removing the skins.
6. If using medium courgettes, cut them into four lengthways and slice into pieces about 5 mm thick.
7. Cut baby courgettes into 45 pieces on the diagonal.
8. Heat the olive oil in the frying pan over a medium heat and add the courgettes.
9. Cook, stirring, for 23 minutes, or until they are a light golden colour.
10. Add a little seasoning (remember, the pancetta is already quite salty), then add the broad beans.
11. Cook for about 30 seconds to warm through, then add the pancetta along with its cooking fat.
12. Mix everything together well and check the seasoning one last time.
13. To make the vinaigrette, put the vinegar in a bowl, season well with salt and mix until the salt is completely dissolved.
14. Then add the olive oil and mustard, and whisk everything together.
15. Remove from the heat and stir in the vinaigrette while still warm.
16. Serve on individual plates, with the walnuts scattered over.

pancetta, beans, olive oil, walnut, white wine vinegar, olive oil, mustard

Taken from www.lovefood.com/guide/recipes/30468/broad-bean-courgette-and-pancetta-salad (may not work)