Green bean and pea salad

  • 10 mins preparation
  • 3 mins cooking
  • Serves 4
  • Print


Green bean and pea salad
  • 200 gram fresh podded peas
  • 200 gram sugar snap peas, trimmed
  • 150 gram baby beans, trimmed
  • 2 cup picked mint leaves
  • 1/4 cup (35g) slivered almonds, toasted
  • 8 slices pancetta, grilled to serve
  • 2 teaspoon white wine vinegar
  • 2 teaspoon wholegrain mustard
  • 1 tablespoon extra virgin olive oil


Green bean and pea salad
  • 1
    In a saucepan of boiling, salted water, cook peas and beans for 3 minutes. Drain and refresh under cold water, then drain again. Place in a bowl with mint leaves and almonds.
  • 2
    To make dressing, whisk together vinegar and mustard. Gradually add oil until thickened. Drizzle over salad. Toss well and season to taste. Top with pancetta broken into pieces. Serve.


To grill pancetta, arrange on a baking tray and grill for 5-10 minutes, until crisp. Cool.