*This recipe is gluten-free according to industry standards


  • 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


  • 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.


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