How to make pea, green bean and bacon salad

Summer is finally (and undoubtedly) here, and one of the best ways to celebrate it is to eat seasonally available produce. This healthy green salad celebrates the best of British vegetables available in July.

The benefits of eating seasonal (and as locally as possible) means that not only do we support the British food producers – but we also get the food at its absolute best. A bonus is that, when in season, there is an abundance so the price will be low. The best quality ingredients at a great price.

Cucumber and green beans are at their best in July. Asparagus is coming to the end of its season, but is still tasty so grab it before it goes.

Personally, I like my asparagus raw but if you prefer to cook yours I would suggest you add the whole spears to the green beans about a minute before the end of cooking.

Finally we get to the star of this salad, beautifully sweet and crunchy fresh peas. When I was a child, we didn’t eat peas from tins or the freezer, we only had them when they were in season.

My mum would buy huge bags from the local fruit and veg shop and it was then my job to release them from their cosy green pods – preferably without eating too many – to be added to our next meal. They should be eaten as quickly as possible because once picked they begin to lose their sweetness.

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Serves 4

For the salad

6 rashers smoked dry-cured streaky bacon, roughly chopped
A large handful of pine nuts
200g fine green beans
1 medium cucumber
150g asparagus, shaved with a speed peeler
200g fresh podded peas
5 sticks celery, finely sliced
20 breakfast radishes, finely sliced
1 medium romaine lettuce, washed and roughly chopped

For the vinaigrette

Zest and juice of a small lemon
½ tablespoon rice vinegar
½ teaspoon dried oregano
50ml extra virgin olive oil
1 teaspoon dijon mustard
1 teaspoon runny honey
¼  teaspoon salt
¼  teaspoon freshly ground white pepper

Preheat the oven to 180C/200F/Gas 6 and line a baking sheet with parchment paper. Lay the bacon over the sheet and cook in the pre heated oven until crispy, around 20-25 minutes. Transfer to a plate lined with kitchen paper to absorb any excess fat and leave to cool.

Put the pine nuts into a small dry frying pan and cook over a medium heat until golden, shaking the pan every 10 seconds to prevent them from burning. Turn out onto some kitchen paper and leave to cool.

Half-fill a medium saucepan with salted water and bring to the boil. Add the green beans, bring the water back to the boil then reduce the heat to a simmer and cook until the beans are just tender, about 4 minutes. Remove with a slotted spoon and plunge into iced water to preserve their bright colour. Drain and leave to cool.

Slice the cucumber into four, lengthways. Scrape out the seeds with a melon baller or teaspoon then cut into chunky quarter moons. Tip into a large mixing bowl.

To make the vinaigrette, put all the ingredients into a screw top jar, secure the lid and shake until the mixture is emulsified, around 10-15 seconds.

Add the chopped bacon to the cucumber along with the green beans, asparagus, peas, celery and radishes. Pour the dressing over the salad and mix well.

To serve, divide the romaine lettuce between four large plates and arrange around the outside. Pile the dressed salad into the middle, scatter over the pine nuts and garnish with a few micro leaves.

Note: Any leftover dressing will keep in the fridge for up to a week.

Follow Beverley on Instagram @thelittlechelseakitchen