Mixed Green Beans, Peas, Hazelnut & Pancetta Salad

By The Weekly  ,

December 21, 2017

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

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 8 Servings


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


1Preheat oven to moderate, 180 C. Line an oven tray with baking paper.

2Arrange pancetta on tray. Bake 5 to 10 mins until crisp. Break into pieces. Set aside.

3Meanwhile, 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.

4DRESSING In a jug, whisk all ingredients together. Season.

5Drizzle 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