Langoustines with pea and crispy lardon salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a starter
Ingredients
- 160g bacon lardons
- wholegrain mustard
- 1 tsp honey
- ½ lemon , juiced
- 3 tbsp extra-virgin olive oil
- 1 tbsp cider vinegar
- 200g watercress
- 100g pea shoots
- 12 baby peas in the pod or sugar snap peas, halved lengthways
- 1 clove garlic
- 1 small red chilli, seeded
- a small bunch flat-leaf parsley, leaves picked
- rapeseed oil
- 8 langoustines
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.
