- 700g green beans, trimmed
- Olive oil spray
- 6 thin slices pancetta
- 400g can Coles brand chickpeas, drained and rinsed
- 2 tablespoon lemon juice
- 1/4 cup extra virgin olive oil
- 1 clove garlic, crushed
Bring a large frying pan of water to the boil over high heat. Add beans and cook for 2–3 minutes until just tender. Drain and refresh in cold water. Set aside to drain.
Wipe frying pan dry with paper towel. Spray with oil and heat over medium-high heat. Add pancetta and cook for 2 minutes on each side until golden. Drain on paper towel, set aside until cool. Once cool, break into large pieces.
Combine beans and chickpeas in a bowl. To make dressing, combine lemon juice, oil and garlic in a screw top jar. Season with salt and pepper. Just before serving, shake jar and drizzle dressing over salad, gently toss to combine. Top with pancetta and serve.
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