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Bean Salad with Proscuitto and Melon

Use Shulte Bean Slicer 2001
and
Professional non stick frying pan 8363

Serves 4

175g ( 6oz) Runner beans
175g ( 6oz) French beans
225g ( 8oz) fresh Broad beans
410g can Cannellini beans in water, drained
6 slices proscuitto

Dressing

3 tablespoons olive oil
2 tablespoons white wine vinegar
freshly ground sea salt
freshly ground black pepper

approx 50g (2oz) wild rocket
75g ( 3oz ) pinenuts, toasted
1 small Charentais or Cantaloupe melon, cut into slices, seeds removed

Prepare the runner beans – top and tail each bean and then using a sharp knife or potato peeler remove the string from the sides of each bean.

Cut the beans using the Shulte bean slicer.

Leave the French beans whole and set aside.

Remove the broad beans from their pods and then blanch them in boiling water to soften the tough outer skins. Using a sharp knife, cut a slit in one end and then using your fingers squeeze the other end to remove the bean from the skin. This may seem quite a fiddly operation but the flavour of the bright green broad beans is well worth the effort.

Have ready a large pan of lightly salted boiling water. Add the Runner, French and Broad beans to the water and cook for about 5 minutes until just tender. Drain the beans and place in a large bowl.

Add the drained Cannellini beans and Broad beans and mix together well.

Arrange the slices of proscuitto in the frying pan and fry gently until slightly crisp.

Dressing

Pour the olive oil into a small bowl. Add the vinegar, salt and pepper and whisk together until well combined.

Pour the dressing into the beans and toss together thoroughly.

Add the rocket to the bowl . Toss again so that everything is coated with the dressing.

Pile the bean salad onto a large serving platter.

Tear the proscuitto into pieces and scatter over the salad.

Scatter the pinenuts over the salad and arrange the melon slices around the platter.

If you prefer you can remove the skin from the melon and cut the flesh into cubes and then add it to the salad.

This salad can be served as a light main meal on its own or as an accompaniment to grilled fish.
It is also delicious as a starter.

Not suitable for freezing

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