Mixed green beans, peas, hazelnut and pancetta salad

This light, tasty mixed bean salad recipe sees green beans, sugar snap peas and peas combine to create a delicious side dish that's finished with hazelnuts, crispy pancetta and soft goat's cheese

By Jennene Plummer
  • 5 mins preparation
  • 10 mins cooking
  • Serves 12
  • Print


  • 8 slices pancetta
  • 150 gram baby green beans, trimmed
  • 200 gram sugar snap peas
  • 1 cup frozen peas
  • 250 gram punnet cherry tomatoes, halved
  • 1 cup parsley leaves
  • 1/4 cup skinless roasted hazelnuts, chopped
  • 100 gram soft goat’s cheese, crumbled
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoon wholegrain mustard
  • 1 teaspoon lemon zest, finely grated


  • 1
    Preheat oven to moderate, 180°C. Line an oven tray with baking paper.
  • 2
    Arrange pancetta on tray. Bake for 5-10 minutes until crisp. Cool. Break into pieces, then set aside.
  • 3
    In a saucepan of boiling salted water, cook beans for 1 minute, adding peas for the last 30 seconds. Drain, refresh under cold water, then drain again. Place in a bowl with tomatoes, parsley and hazelnuts.
  • 4
    For the dressing: In a jug, whisk all ingredients together. Season.
  • 5
    Drizzle dressing over salad when ready to serve. Toss well and season. Serve topped with pancetta and goat’s cheese.


  • Use any combination of peas or beans you prefer.