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1
If using the pancetta, heat a frying pan over a medium heat and add the pancetta.
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2
Cook, stirring frequently, until the pieces are golden brown.
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3
Transfer them, and the fat, to a bowl and set aside.
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4
Bring a pan of water to the boil, add the broad beans and boil for 23 minutes.
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5
Drain and plunge into iced water; leave to cool a little before removing the skins.
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6
If using medium courgettes, cut them into four lengthways and slice into pieces about 5 mm thick.
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7
Cut baby courgettes into 45 pieces on the diagonal.
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8
Heat the olive oil in the frying pan over a medium heat and add the courgettes.
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9
Cook, stirring, for 23 minutes, or until they are a light golden colour.
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10
Add a little seasoning (remember, the pancetta is already quite salty), then add the broad beans.
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11
Cook for about 30 seconds to warm through, then add the pancetta along with its cooking fat.
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12
Mix everything together well and check the seasoning one last time.
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13
To make the vinaigrette, put the vinegar in a bowl, season well with salt and mix until the salt is completely dissolved.
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14
Then add the olive oil and mustard, and whisk everything together.
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15
Remove from the heat and stir in the vinaigrette while still warm.
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16
Serve on individual plates, with the walnuts scattered over.
