Smoked salmon and bacon salad

Serves 2

The one responsible, at the time, of pairing up mushy peas with deep fried fish must have had a screw loose and recieved a torrent of abuse until people actually realised a classic flavour combination had been unearthed. This here is a marriage of flavours that I think you're just going to take my word for and give it a go yourself to discover how good it really is. When I do this at home, I serve this either on hot toast or by doubling up on the lettuce leaves as a big bowl salad.

4 fat rashers of streaky bacon

40g small broad beans, podded
2 slices thick sourdough bread

A couple of good sprigs of parsley
2 little gem lettuces
4 slices smoked salmon

Dressing
2 tblsp olive oil
2 tsp lemon juice
1 tsp grain mustard

Make the dressing by whisking together all the ingredients (or shaking them in a tightly lidded jam jar)

Grill the bacon till crisp, and cook the beans in salted water till tender - no more than 1 or 2 minutes - then pop them from their skins and while still hot throw them into a bowl with a couple of tablespoons of the dressing.

Meanwhile remove the parsley leaves from their stalks, and give them a rough chop, wash and drain the lettuce.

Lightly toast the bread. Toss the lettuce and parsley in with the broad beans and the dressing.

Pile all the ingredients on the toast and drizzle with any leftover dressing. Eat while the bacon is hot.