*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
