Method
- 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
Ingredients
- 5 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
2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse
