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This recipe was inspried by a Peter Gordon one and, since it came from the picnics section of his book ‘Cook at home with Peter Gordon’, I feel would make an excellent packed lunch stuffed into pitta bread for a portable salad.

Olive oil

100g bacon

400g shelled broad beans (frozen is good)

A handful of frozen peas

1 red or green chilli, finely chopped

1 medium onion, finely sliced

2 cloves garlic, sliced

2 tbspns chopped mint

50ml tahini

2 tbspns balsamic vinegar

a few good handfuls of whole cherry tomatoes

A knob of butter

2 tbspns balsamic

Fry up the bacon in a little olive oil on a fairly high heat. Remove from the heat and snip into little pieces with scissors. In the hot pan, fry the beans, peas and chilli and cook for a couple of minutes, then add the onion and garlic and cook together, adding the bacon and stirring well.

Take off the heat, and in another pan, melt the butter and balsamic together and then cook the whole tomatoes in that on a medium heat until a little shrivelled looking.

Stir the mint, tahini and the rest of the balsamic into the rest of the ingredients in the frying pan while the tomatoes are cooking.

Finally stir in the tomatoes and then split open some lightly toasted pitta breads and fill them generously with the salad.