Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
256
Calories
9g
Protein
4g
Fat
49g
Carbs
Counts 6 of 11 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Broad Bean | not in our table | 0 |
| Marjoram | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Serves 2:
- 700g broad beans (before shelling)
- 2 rasher lean bacon
- 1 tablespoon mixed herbs (tarragon, marjoram, parsley). If using dried herbs, soak first
- 4 spring onions finely chopped
- Crisp lettuce leaves
- Light option French dressing
- 2 seabass fillets pan fried
- new potatoes/mint
- Cook bacon till really crisp and crumble into little pieces
- Cook beans in a little salted water for approx 2 mins then chill in iced water and shell them-reheat for 1 to 2 minutes
- Mix the herbs and dressing
- Drain beans and toss in dressing while still warm
- When cool, serve on a bed of leaves and sprinkle with the spring onion and bacon
- We cheated and used a Light Options french dressing rather than making from scratch
- Serve with seabass fillets and new potatoes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes