I’ve always been slightly wary of serving up a main meal salad, assuming that D was not a fan. But it turns out I have been wrong on this score, he, like me, is quite happy to eat it as long as it is a vehicle for Other Things. Were he to be presented with a plate of naked iceberg adorned with nothing more than a few palely bland chunks of tomato, it might be quite another matter.
For the green salad:
Mixed leaves, shredded
¼ cucumber, chopped or sliced
Tbsp olive oil
½ tbsp white wine vinegar
Tsp Dijon mustard
Salt and pepper
For the broad beans:
100g frozen broad beans
2 rashers of back bacon, fat trimmed, and chopped
4-5 spring onions, finely sliced
2 tbsp half fat crème fraiche
Tsp fresh mint, finely chopped
Salt and pepper
For the croutons:
4 thin slices of French baguette (approx 20g each)
60g soft goats’ cheese
Serves 2, 12 pro points per portion
Tip the broad beans into a saucepan of simmering salted water and boil for around five minutes until tender.
Meanwhile, heat the grill and toast one side of the baguette slices for a few minutes. When lightly toasted, remove, and smear the goats’ cheese on the other side. Have these on a baking sheet ready to go back under. Whisk the oil, vinegar, mustard and seasoning to make the vinaigrette.
Melt the butter in a non stick pan and fry the bacon. After a couple of minutes add in the spring onions and toss well to coat in the delicious rendering bacon fat. Soften for a further two to three minutes.
Now, place the goats’ cheese croutons back under the grill for around five minutes until beginning to brown. While they’re under, add the broad beans to the bacon pan and combine well before adding the crème fraiche, lemon, mint and seasoning. Allow to bubble gently and remove from the heat – you want them to be warm but not blisteringly hot when they hit the salad.
Toss the leaves and cucumber with the vinaigrette. Top with the broad bean and bacon mixture, and finally the goats’ cheese croutons.