8 Servings
Prep Time
Cook Time
Difficulty Level
Download or Print

Start everyone off with these healthy and refreshing salad with a generous sprinkling of nuts, peas, beans mixed with pancetta and goat’s cheese.


  • 8 slices pancetta
  • 150 g baby green beans, trimmed
  • 200 g sugar-snap peas
  • 1 cup frozen peas
  • 250 g punnet cherry tomatoes, halved
  • 1 cup parsley leaves
  • ¼ cup chopped skinless roasted hazelnuts
  • 100 g soft goat’s cheese, crumbled


  • 2 tbsps extra virgin olive oil
  • 1 tbsp white-wine vinegar
  • 2 tsps wholegrain mustard
  • 1 tsp finely grated lemon zest

Preheat oven to moderate, 180 C. Line an oven tray with baking paper.


Arrange pancetta on tray. Bake 5 to 10 mins until crisp. Break into pieces. Set aside.


Meanwhile, in a saucepan of boiled salted water, cook beans 1 min, adding peas for final 30 secs. Drain, refresh under cold water, drain again. Place in a bowl with tomatoes, parsley and hazelnuts.


DRESSING In a jug, whisk all ingredients together. Season.


Drizzle dressing over salad when ready to serve. Toss well and season. Serve topped with pancetta and goat’s cheese.

Tip: Use any combination of peas or beans you prefer.

Photo: Rob Shaw/BauerSyndication.com.au

Download or print the recipe