, Step by step

Pancetta, broad bean, mint, and feta salad

This delicious, flavorful salad makes a perfect starter.

Mark Stower, Director of Food and Service

Preparation Time: 5 mins

Cooking Time: 10 mins

Serves: 6


  • Step 1

    Place the pancetta strips onto a roasting tray and roast in the oven until crispy. Keep to one side and allow to cool.

  • Step 2

    Divide the mixed leaves between 6 bowls. Scatter the broad beans over the salad. (If they are new season broad beans, you do not need to peel the outside husk from the bean).

  • Step 3

    Crumble the feta cheese over each salad.

  • Step 4

    Break the crispy pancetta into bits and scatter this over each salad.

  • Step 5

    Finely shred the mint leaves and scatter over each salad.

  • Step 6

    Mix the olive oil with the balsamic vinegar and drizzle over each salad. Serve immediately.


Broad beans (fava beans in the US) are native to North Africa and parts of Asia.

They were used as far back as 6000BC and much favoured by the Ancient Greeks and Romans. They feature as an ingredient in different cuisines worldwide.

In the UK broad beans are in season in June, but it is also possible to get good-quality frozen beans so you can use them in recipes all year round.

Broad beans are ideal steamed. Chefs like to remove the outer skin from each bean, but if left on, these skins provide valuable fibre.

These little beans provide all sorts of valuable vitamins and minerals, including iron as well as protein.