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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.