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Serves 4

Warm Welsh Gragon & Broad Bean Salad

Ingredients

12 - 20 New Potatoes
200g Smoked Welsh Dragon Sausage - sliced on the diagonal
250g Smoked Back Bacon or Smoked Streaky Bacon -sliced
250g Broad Beans - Fresh or Frozen
2 Spring Onions - sliced
1 tbl Flat Leaf Parsley - chopped
1 tbl Fresh Mint - chopped
Dried Chilli Flakes
 
 
Boil the new potatoes in salted water with a sprig mint until tender but not mushy.  Drain and allow them to cool a little so that you can slice them or halve them depending on their size.
 
Boil the broad beans in unsalted water for just a few minutes until tender. Peel if you love the vibrant colour within their skins but not if you are in a hurry!
 
Meanwhile, fry the bacon slivers in a little olive oil, followed by the sausage slices until golden & toss in the spring onions and remove from the heat to coat with the juices.
 
Mix all the warm ingredients together in a salad bowl, add chopped parsley, lemon juice and a drizzle of olive oil. Finish with a pinch of sea salt and a sprinkle of chilli flakes and serve immediately.
 
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