Green Bean and Pea Salad

Ingredients
- 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
Method
-
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.