Green Bean and Pea Salad

clock 10 minutes + 10 minutes bowl Serves 4


  • 8 slices pancetta or bacon
  • 200g frozen peas
  • 200g sugar snap peas, trimmed
  • 150g baby beans, trimmed
  • 2 cups mint leaves
  • ¼ cup slivered almonds, toasted
  • salt
  • ground black pepper
  • Dressing:
  • 2 tsp white wine vinegar
  • 2 tsp wholegrain mustard
  • 1 Tbsp extra virgin olive oil
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  • 1. Turn oven to ‘grill’ and preheat to 200°C.

  • 2. Arrange pancetta or bacon on a baking tray and cook for 5-10 minutes, until crisp. Leave to cool, and then tear in to bite sized pieces.

  • 3. Meanwhile, 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.

  • 4. To make the dressing, whisk together vinegar and mustard. Gradually add oil until thickened.

  • 5. When ready to serve, drizzle dressing over the salad. Toss well to combine and top with pancetta. Season to taste.

  • Tip: To make this vegetarian, omit the pancetta and sprinkle feta over the top instead.

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