Name: Mixed green beans, peas, hazelnut and pancetta salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12
Ingredients: 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; Dressing; 2 tablespoon extra virgin olive oil; 1 tablespoon white wine vinegar; 2 teaspoon wholegrain mustard; 1 teaspoon lemon zest, finely grated

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

Serves 12

Prep

Cook

10M

Total

15M

Ingredients

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

Dressing

2 tablespoon extra virgin olive oil

1 tablespoon white wine vinegar

2 teaspoon wholegrain mustard

1 teaspoon lemon zest, finely grated

Method

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.