- ¼ cups broad beans
- ¾ cup garden peas
- ½ cup pancetta cubes
- ¼ cup ricotta, crumbled
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh mint leaves
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- ½ tsp sea salt
- ¼ tsp black pepper
Boil the broad beans in salted water for 4-5 minutes, or until tender. Add the peas and cook for a further 2 minutes.
Drain the peas and beans and rinse under cold water then set to one side.
Heat a non-stick pan and gently fry the pancetta for 3-4 minutes, or until crispy. Combine the olive oil, lemon juice, salt and black pepper then toss with the beans, peas, pancetta and mint.
To serve sprinkle the salad with the lemon zest and crumbled ricotta.