Broad bean-herb salad

Cut the bacon into strips and cook 6 minutes in a frying pan without oil or butter until crispy. Remove from the pan and drain on kitchen paper.

In the meantime, cook the green beans according to the instructions on the packaging. Drain and rinse under cold running water. Remove the light green membranes from the beans (double caps).

Grate the green skin of the limes and press the fruit. Beat the grater and the juice with the oil and honey into a dressing. Season with pepper and salt. Remove the leaves of the mint, basil and coriander.

Tear the mint and basil leaves into pieces. Mix with the beans, bacon, coriander and rocket. Sprinkle with the dressing.