Langoustines with pea and crispy lardon salad

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

Published: June 24, 2016 at 9:34 AM

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Serves 4 as a starter

Easy

Total time: 30 mins

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

Gluten free

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*This recipe is gluten-free according to industry standards

Ingredients

Nutrition

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

Nutrition: per serving

kcal625
fat42.5g
saturates6.6g
sugars3.6g
fibre5.7g
protein48g
salt2.2g

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.

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