麻豆约拍

Apple glazed bacon ribs with courgette and scorched broad beans

Ingredients

• 4 x 200g bacon ribs
• Few sprigs rosemary
• 1 onion, finely sliced
• 1 tablespoon Apple jelly
• 500g broadbeans in the pod
• 2 medium courgettes, coarsely grated
• Handful chopped parsley
• 1 teaspoon Dijon mustard
• 1 tablespoon white wine vinegar
• 3 tablespoons olive oil
• Salt and pepper to taste

Method

Set oven to 160oc.

Place ribs on a tray and scatter over the onion and rosemary.

Add a cup of water and cover with tin foil. Bake until tender - about 2 hours.

Place the broadbeans, whole, onto a hot griddle pan or BBQ and cook for 3 minutes on each side. Remove beans from the pod and place in a bowl with the onions from the bacon. Add the courgettes and parsley and season to taste. Whisk the mustard and vinegar with the oil and toss into the bean mixture.

Heat a griddle pan or BBQ and cook the ribs to golden brown and brush with the jelly to glaze.

Serve with the salad.