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Put a deep pan of water on to boil, salt it lightly then add the podded broad beans. Cook them for about 5 or 6 minutes till they feel tender, then drain and plunge the broad beans into cold water. At this point you can either take a few minutes to pop the beans from their papery shells or not, as you think fit. If the broad beans are small and young, I usually leave the skins on, but as the season progresses (or if I’m using frozen beans) I squeeze them out of their skins.
Remove the dark shoots from 4 thin spring onions and slice the rest very finely. Drop them into a small bowl.
Take a small bunch of dill, about 7 or 8 stems and chop finely, then add to the bowl.
Finely shred the mint leaves, stir them into the dill and spring onions then add the white wine vinegar.
Crumble in a little salt and grind in some black pepper then pour in 100ml of olive oil. Set the bowl aside
Warm a frying pan over a moderate heat, add a little olive oil to the pan then fry the bacon until lightly crisp.
Toss the broad beans in the dressing and divide between 2 plates, add the bacon then spoon the hot fat left in the pan over the salad.