Name: Green bean and pea salad
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4
Ingredients: 200 gram fresh podded peas; 200 gram sugar snap peas, trimmed; 150 gram baby beans, trimmed; 2 cup picked mint leaves; 1/4 cup (35g) slivered almonds, toasted; 8 slices pancetta, grilled to serve; Dressing; 2 teaspoon white wine vinegar; 2 teaspoon wholegrain mustard; 1 tablespoon extra virgin olive oil

Ingredients

200 gram fresh podded peas

200 gram sugar snap peas, trimmed

150 gram baby beans, trimmed

2 cup picked mint leaves

1/4 cup (35g) slivered almonds, toasted

8 slices pancetta, grilled to serve

Dressing

2 teaspoon white wine vinegar

2 teaspoon wholegrain mustard

1 tablespoon extra virgin olive oil

Method

1.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.

2.To make dressing, whisk together vinegar and mustard. Gradually add oil until thickened. Drizzle over salad. Toss well and season to taste. Top with pancetta broken into pieces. Serve.

To grill pancetta, arrange on a baking tray and grill for 5-10 minutes, until crisp. Cool.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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