Green Beans, Pancetta and Hazelnut Salad

Serves 6-8

Ingredients

8 Slices Pancetta (preferably gluten free)
150g Green Beans, trimmed
200g Sugar Snap Peas
1 Cup Frozen Peas
1 Punnet of Cherry Tomatoes, halved
1 Cup Fresh Parsley Leaves
1/4 Cup Hazelnuts, roasted and roughly chopped (to save time raw is fine too)
100g Goats Cheese or Goats Feta, crumbled

Dressing
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Lemon Juice
1 Teaspoon Wholegrain Mustard
1 Lemon, Finely Grated Zest

Method

1. Preheat oven to 180C.
2. Line an oven tray with baking paper, arrange pancetta on tray and bake for 10-15 minutes until crisp. Break into pieces and set aside.
3. Meanwhile, boil salted water (himalayan pink salt) and add beans, snap peas and frozen peas, Cook for 1 minute.
4. Drain the greens and refresh under cold water, drain again.
5. Place cherry tomatoes, greens, parsley leaves and hazelnuts into a large bowl. Add dressing, toss to combine.
6. Place ingredients from the bowl onto a serving platter and top with pancetta and goats cheese.