Broad Beans With Lemon & Thyme Vinaigrette
By: Kerry Kassow
Published: Thursday, August 19, 2010 - 1:13am

Ingredients




1 kilogram broad beans (in their pods)
1 packet bacon
Dressing
3 tablespoons cold-pressed rapeseed (canola) oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1/2 clove garlic, grated
1/2 teaspoon dijon mustard
1/2 teaspoon honey
handful fresh thyme, chopped
salt& pepper

Preparation

1 Remove the beans from their pods. Bring a pan of salted water to the boil. Cook the beans for approx. 5 minutes, or until soft. When they are cooked, drain them and run the cold water over them for a minute or so. 2 Grill the bacon until crisp. 3 Whizz up the dressing ingredients in a blender. 4 Place the beans in a bowl and pour the dressing over them. Top with the bacon, either in crispy slices or chopped.