Broadspear summer green salad

By Clodagh McKenna
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<p>Recipe not pictured here</p> | Credit: <p>Shutterstock</p>



  • 1/2 cup pea shoots or rocket leaves
  • 1/2 cup broad beans
  • 2 cups freshly podded pea’s
  • 1/4 cup spinach
  • 1/3 cup mixed leaves
  • 1/3 cup pancetta, cooked
  • 2 tablespoons fresh mint


  • 1/2 cup extra virgin olive oil
  • 1 lemon, zested
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • Sea salt, to taste
  • Pepper, to taste


  1. Place all the ingredients for the dressing in a bowl and whisk together well. 
  2. Season with sea salt and freshly ground black pepper.
  3. Put all the remaining ingredients for the salad in a large bowl, pour the dressing on top, and gently toss. 


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