23896

Langoustines with pea and crispy lardon salad

  • serves 4 as a starter
  • A little effort

Make the most of beautiful, juicy langoustines with this recipe for langoustines with pea and crisp lardon salad - perfect as a summer starter

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*This recipe is gluten-free according to industry standards

Ingredients

  • bacon lardons 160g
  • wholegrain mustard
  • honey 1 tsp
  • lemon
 ½, juiced
  • extra-virgin olive oil 3 tbsp
  • cider vinegar 1 tbsp
  • watercress 200g
  • pea shoots 100g
  • baby peas in the pod or sugar snap peas 12, halved lengthways
  • garlic 1 clove
  • red chilli 1 small, seeded
  • flat-leaf parsley a small bunch, leaves picked
  • rapeseed oil

  • langoustines 8

Method

  • Step 1

    For the salad, heat a large non-stick pan. Fry the lardons until crisp and golden brown, about 5 minutes. Scoop out of the pan. Whisk the mustard, honey, lemon juice, extra-virgin olive oil and cider vinegar in a jug. Put the watercress, pea shoots and baby peas-in-the-pod into a large bowl with the lardons and pour over the dressing. Using tongs, toss the leaves so that they’re coated with the dressing.

  • Step 2

    Finely chop the garlic, chilli and parsley and mix with 3 tbsp rapeseed oil in a large bowl.
Just before serving, add the langoustines and use your hands to gently toss them in the oil, making sure they’re completely coated. Heat a grill to high and cook for about 2-3 minutes per side until done. Serve with the salad.

Nutritional Information

  • Kcals 625
  • Fat 42.5g
  • Saturates 6.6g
  • Sugars 3.6g
  • Fibre 5.7g
  • Protein 48g
  • Salt 2.2g
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