Goats cheese and broad bean salad

A hot salad of beans and crispy pancetta topped with golden cheese makes a great tapas-style starter from Tana Ramsay
By Tana Ramsay
Goats cheese and broad bean salad
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • olive oil, for frying and drizzling
  • 100 g Chevre goats' cheese, sliced
  • 50 g diced pancetta
  • 1 clove garlic, finely chopped
  • 75 g podded broad beans, blanched and refreshed with outer skins removed
  • squeeze lemon juice
  • handful chopped mint


1. Heat two tablespoons of olive oil in a non-stick frying pan and cook the slices of goats' cheese for 2-3 minutes on each side, or until golden.

2. In another pan, fry the pancetta for 2 minutes. Add the chopped garlic and cook for 1 min, followed by the broad beans and lemon juice, cooking for a further minute.

3. Pile the pancetta and broad beans onto two plates and place the goats' cheese slices on top. Season, sprinkle with chopped mint and drizzle with olive oil.

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