Italian-themed goodness expertly put together by Mary and Isabella from @cuginicucina - this salad is a meal in itself or a great side salad for barbecues. With crispy roasted potato, pancetta, our fresh-frozen green beans, rosemary, thyme and olive oil… you can’t go wrong!
RECIPE:
Ingredients:
750g potatoes
1 cup green beans
80g pancetta, sliced finely
¼ cup roasted salted chickpeas, half chopped, half kept whole
Fresh rosemary & thyme
Dressing:
Handful of parsley, finely chopped
¼ cup olive oil
2 tbs white balsamic
Salt and Pepper
Method:
Preheat the oven to 180 degrees.
Rinse the potatoes and cut into halves or quarters, keeping the skin on.
In a saucepan, bring water to the boil and add in the potatoes along with salt. Cook until the potatoes can be easily pierced with a fork.
In an oven baking tray, add in the potatoes and coat with olive oil. Season with rosemary and thyme. Roast for 30-40 minutes or until golden and crispy.
Whilst the potatoes are cooking, cook the beans and pancetta and prepare the dressing.
Add the beans to a heatproof bowl with a little water and microwave for 3 minutes. To cook the pancetta, heat a saucepan on medium heat and add the pancetta, cook until crispy.
To prepare the salad dressing, in a small bowl combine the parsley, olive oil, white balsamic, salt and pepper and mix well.
Once the potatoes are crisp, remove from the oven and allow them to slightly cool.
Combine the potatoes, beans and pancetta in a bowl and add the dressing. Mix until combined and plate up. Top the salad with the roasted chickpeas and enjoy!
