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Langoustines with pea and crispy lardon salad

Name: Langoustines with pea and crispy lardon salad
Total time: 30 min
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

30 minutes
serves 4 as a starter
Easy

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

June 24, 2016 at 9:34 am

*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.