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Summer Greens with Bacon and Feta

This stir-fry of pods and beans is so pretty and summery, and if you have mint in the garden, which is growing wild as a jungle – it's a wonderful way to use some of it!


100g fine French beans or sliced runner beans

200g mixed, podded peas and broad beans

150g lightly smoked bacon pieces or lardons

4 tbsp vinaigrette dressing

100g baby plum tomatoes, halved

100g feta cheese, diced

Small handful fresh young mint leaves

4 small eggs


1. Put a large pan of water on to boil. Drop in a few of the mint leaves then add the French beans. Return to the boil and bubble for 2-3minutes before adding the broad beans and petit pois. Return to the boil and bubble for a further 5minutes. Remove the vegetables with a slotted spoon and drain well in a colander. Return the water to the boil, drop in the four eggs and immediately take the pan off the heat and set aside.

2. Now place a wok over a high heat. As soon as it’s very hot, add the bacon pieces and stir-fry for 2-3minutes until they are golden and beginning to crisp. Remove to a plate with a slotted spoon. Add 2tbsp of vinaigrette to the fat in the pan, let it sizzle, then add all the vegetables with the tomatoes and mint. Stir-fry for 2minutes then add the feta cheese and remaining vinaigrette dressing.

3. Serve the stir-fried greens with a poached egg on top.

Tip: try replacing the feta cheese and mint in the stir-fry with flaked tuna and fresh basil.