• Steam or boil the broccoli and whilst this is cooking, drain the butterbeans and place in a large salad bowl with the baby spinach
  • Drain the broccoli and whilst still hot mix with the spinach and beans to help them wilt a little
  • Heat a good glug of nice olive oil in a medium heat pan and add the diced Rudd’s Rashers and sliced shallot and cook until fragrant
  • Whisk in the vinegar, brown sugar, and Dijon mustard; remove from heat and season with salt and pepper
  • When completely mixed and dissolved, pour over the spinach, butterbeans and steamed broccoli
  • Toss well and serve with some good crusty bread


  • Rudd’s Dry Cured Rashers, cubed
  • 1 bunch, 400g  Tenderstem Broccoli, cooked
  • 1x 400g  Tin of Butter Beans, drained
  • 1  Shallot, sliced
  • 1 bag, 300g  Baby Spinach, washed
  • Big Tablespoon  Dijon Mustard
  • 1tsp  Demerara Sugar
  • 30mls  Cider Vinegar




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2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse