Broad Bean and Fennel Salad with Crisp Bacon, Goats Cheese and Mint Dressing
Photography Aaron McLean.
Serves: 6
INGREDIENTS
2 x 500 gram packets frozen broad beans
1-2 heads fennel, fronds reserved for dressing
100 grams shaved streaky bacon
100 grams soft goat’s cheese
Mint dressing
2 tablespoons lemon juice
finely grated zest of ½ lemon
¼ cup olive oil
2 cloves garlic, crushed
1 teaspoon Dijon mustard
3 tablespoons chopped mint
reserved fennel fronds
sea salt and freshly ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and process until the mint and fennel are finely chopped. Season.
Salad: Blanch the broad beans in boiling, salted water for 2-3 minutes. Cooking time depends on the size of the beans. Drain and refresh in iced water. Peel off the skins and discard. Place in a bowl and toss with half the dressing.
Trim the fennel and cut into quarters. Using a sharp knife or mandolin, slice the fennel as thinly as possible. Place in a bowl and toss with the remaining dressing.
Heat a sauté pan with a little oil and cook the bacon until crisp. Drain on kitchen towels.
To serve: Layer the salad in serving bowls, starting with the fennel, then broad beans, bacon and goat’s cheese. Broad beans can be squashed easily. Layering, rather than tossing everything together, helps keep them whole.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.