8 new potatoes, washed
2 rashers of smoked back bacon
2 breakfast radishes, washed
20 leaves of sea purslane, washed
125 grams broad beans, shelled and outer skins removed
10 ml extra virgin live oil
sea salt and freshly cracked black pepper
Cook the new potatoes in salted boiling water until tender, refresh and drain. Peel the potatoes and break them into bite size irregular chunks. Wash the radishes, remove the leaves and slice the radishes finely using a mandolin. Blanch and refresh the broad beans and remove the outer skins and finely shred the sea purslane. Shred the smoked back bacon.
bacon recipe courtesy of: The British Larder, July 27, 2010
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