Ingredients
Dressing
Method
1.Preheat oven to moderate, 180°C. Line an oven tray with baking paper.
2.Arrange pancetta on tray. Bake for 5-10 minutes until crisp. Cool. Break into pieces, then set aside.
3.In a saucepan of boiling salted water, cook beans for 1 minute, adding peas for the last 30 seconds. Drain, refresh under cold water, then drain again. Place in a bowl with tomatoes, parsley and hazelnuts.
4.For the dressing: In a jug, whisk all ingredients together. Season.
5.Drizzle dressing over salad when ready to serve. Toss well and season. Serve topped with pancetta and goat’s cheese.
Note
- Use any combination of peas or beans you prefer.