For two, I used about eight pods of broad beans, a small packet of rocket, about 12 new potatoes, a clove of garlic, and four slices of unsmoked streaky bacon.
I cooked the podded beans in boiling water for about eight minutes. When they were cool, I slipped them from their grey-green sheaths.
I simmered the potatoes slowly, according to the instructions here, with the unpeeled garlic clove.
Meanwhile, the bacon was sizzling very gently on a ridged grill pan. It took about 25 minutes to crisp. Only when you have cooked bacon this slowly -- there is more about the process here -- do you appreciate how much fat it contains. I did not throw away the fat, but used it for the salad dressing, with one tbsp of red wine vinegar into which I had mashed the softened garlic clove, 1 tbsp of olive oil, and salt and pepper.
In this dressing, I tossed the potatoes (which I had sliced), the bacon cut into pieces, the rocket and the broad beans. I have to admit that I added some cubes of cheddar cheese too; but the salad would have been better without them.